Cheesy Baked Potatoes Broccoli

Cheesy Baked Potatoes with Broccoli Cheese Sauce are a warm and cozy dish that always hits the spot on busy weeknights or lazy weekends. These loaded potatoes become a satisfying vegetarian dinner or a saucy, crowd-pleasing side. They are one of my favorite ways to sneak more veggies onto the dinner table without anyone complaining that they are eating too healthy.

I first made these cheesy potatoes when my family wanted a fun twist on baked potatoes This dish quickly became a favorite that shows up in our house when we need something satisfying but not fussy

Ingredients

• Large russet potatoes: Choose firm and unblemished potatoes for fluffy insides and crispy skins
• Olive oil: Adds richness and helps the skin crisp up
• Kosher salt or sea salt: A little goes a long way to bring out potato flavor
• Black pepper and fresh chives or scallions: These fresh toppings brighten up the finished dish
• Unsalted butter: The base to start your cheese sauce with extra creaminess
• All purpose flour: Makes your sauce thick and luscious
• Milk Whole or two percent: Both will make your sauce creamy but whole milk is the richest
• Ground cayenne pepper: Just a pinch wakes up the sauce with warmth You can leave it out for kids
• Garlic powder: Infuses savory depth into each bite Choose a fresh jar for the best flavor
• Salt: Essential for a balanced cheese sauce
• Freshly grated medium cheddar cheese: Grate it yourself if possible It melts silkier than pre-shredded cheese
• Broccoli florets: Chop them small so they cook quickly and every bite gets broccoli This is how you sneak in veggies for picky eaters

Step-by-Step Instructions

Prep the Potatoes:

Scrub the potatoes thoroughly under running water and dry with a towel Use a fork to prick each potato several times all over This keeps them from bursting in the oven Massage the potatoes with olive oil to coat them evenly and sprinkle salt on all sides

Bake the Potatoes:

Place potatoes directly on a sheet pan in a preheated 425 degree oven Let them bake for 50 to 60 minutes Turn the potatoes over halfway through for even cooking You will know they are ready when you can gently squeeze and they feel tender

Prep the Sauce Ingredients:

During the last minutes of potato baking time gather and measure out your broccoli cheese sauce ingredients Chop broccoli into fine pieces Grate your cheddar cheese This quick prep makes sauce assembly smooth

Make the Cheese Sauce:

Melt butter in a small saucepan over medium heat Add the flour and whisk constantly until the mixture bubbles and takes on a pale golden color about one to two minutes Slowly pour in the milk while whisking continuously so the sauce stays smooth Stir in the spices and cook until the sauce thickens and just begins to bubble

Melt in the Cheese:

Turn heat to low and add the cheese gradually one handful at a time Whisk after each addition letting the cheese fully melt so there are no clumps The cheese sauce should look silky and thick

Add Broccoli:

Add the finely chopped broccoli to the sauce Stir to combine The heat will soften the broccoli but it will still keep its bright green color and some crunch Remove sauce from the heat

Fluff and Assemble:

Let the potatoes cool slightly then cut lengthwise across the top Use a fork to gently fluff the interior Season with black pepper and scallions or chives

Top with Cheese Sauce:

Pour the hot broccoli cheese sauce over each potato so it drips down into the fluffy center Add extra salt and pepper if needed Serve the potatoes while everything is melty and hot

Pin

The fresh broccoli is my favorite part It makes the sauce feel extra hearty and gives a beautiful splash of green My kids always ask for extra cheese sauce on their potatoes This was the dish that got my family to love veggies without a fight

Storage Tips

Wrap leftover stuffed potatoes in foil or store in an airtight container in the refrigerator They will keep well for up to three days To reheat bake in a 350 degree oven until hot or microwave in short bursts If the sauce thickens too much add a splash of milk before reheating to loosen it up

Ingredient Substitutions

No russet potatoes Swap with Yukon Golds for a creamy texture You can use any cheese that melts smoothly Monterey Jack or Colby both taste great Broccoli can be swapped with finely chopped cauliflower or spinach for a different veggie boost Dairy free Try vegan butter nut milk and dairy free cheese shreds

Serving Suggestions

Serve cheesy baked potatoes as a main dish for lunch or supper with a simple salad or roasted vegetables For a heartier meal add a protein like crispy chickpeas You can also pair these potatoes with grilled chicken or steak as a rich and tasty side

Recipe History

Baked potatoes loaded with toppings have classic roots in American comfort food Broccoli cheese sauce first appeared in casseroles and over baked potatoes in the eighties This combination brings back memories of family dinner nights at my childhood table

Recipe FAQs

→ How do you get potatoes fluffy inside and crisp outside?

Bake washed potatoes at high heat (425℉) after brushing with olive oil and sprinkling with salt until fork-tender and the skin is crisp.

→ What makes broccoli cheese sauce smooth and velvety?

Slowly whisk milk into a roux of butter and flour, then add cheese in small portions, whisking well between additions for a smooth melt.

→ Can I make this with microwave potatoes?

Yes, microwaving whole potatoes for 6–9 minutes gives a fast alternative, though the skin won’t get as crisp as oven-baking.

→ What kind of cheese works best for the sauce?

Freshly grated medium cheddar melts smoothly and delivers rich flavor. Avoid pre-shredded cheese for the best texture.

→ How do I serve this dish as a side or main?

Serve whole potatoes topped with sauce as a main, or halve and share as a hearty, veggie-forward side alongside your favorite entree.