Cheesy Baked Potatoes Broccoli (Print-Friendly Version)

Baked potatoes topped with creamy broccoli cheese sauce—perfect for a cozy lunch or flavorful side dish.

# What You’ll Need to Make This:

→ Baked Potatoes

01 - 2 large russet potatoes
02 - Olive oil, for drizzling
03 - Kosher salt or sea salt, for sprinkling
04 - Black pepper, to taste
05 - Fresh chives or scallions, finely sliced, to taste

→ Broccoli Cheese Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 240 milliliters whole or 2% milk
09 - 0.25 teaspoon ground cayenne pepper
10 - 0.125 to 0.25 teaspoon garlic powder
11 - 0.125 to 0.25 teaspoon salt
12 - 155 grams freshly grated medium cheddar cheese
13 - 2 cups (approximately 180 grams) finely chopped broccoli florets

# How to Prepare:

01 - Preheat oven to 220°C. Wash and scrub the russet potatoes thoroughly. Prick each potato several times with a fork. Brush with olive oil and sprinkle with kosher or sea salt. Arrange on a baking sheet and bake for 50–60 minutes, or until the flesh is tender and yields easily when pressed.
02 - With five minutes remaining on the potatoes, gather and measure all sauce ingredients. In a small saucepan, melt the butter over medium heat. Add flour, whisking constantly as the mixture bubbles and lightly darkens. Slowly add the milk while whisking. Stir in cayenne pepper, garlic powder, and salt. Cook, stirring, until the sauce begins to thicken and simmer. Lower the heat, gradually add cheddar cheese a handful at a time, whisking until smooth and creamy after each addition. Fold in the chopped broccoli and remove from heat.
03 - Allow baked potatoes to cool slightly, then slice lengthwise and fluff the interior with a fork. Season with black pepper and scatter fresh chives or scallions over the top as desired. Generously ladle the hot broccoli cheese sauce over the potatoes. Adjust seasoning with additional salt and pepper if preferred. Serve immediately.

# Extra Tips:

01 - Microwaving potatoes for 6–9 minutes provides a quick alternative if time is limited, though the skin will not be as crisp.
02 - For lighter servings, distribute sauce over three small potatoes or serve half a potato per portion.