Description
Delicious Cheesy Baked Potatoes topped with a creamy Broccoli Cheese Sauce, perfect as a comforting main course or side dish. This recipe features crispy baked russet potatoes filled with a flavorful, cheesy sauce made with fresh broccoli and cheddar cheese.
Ingredients
Scale
Potatoes
- 2 large russet potatoes
- Olive oil for drizzling
- Kosher salt or sea salt for sprinkling
- Black pepper to taste
- Fresh chives or scallions for seasoning
Broccoli Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup milk (whole or 2%)
- 1/4 teaspoon ground cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 5.5 ounces freshly grated medium cheddar cheese (approx. 3/4 of a block)
- 2 cups finely chopped broccoli florets
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the potatoes.
- Prepare Potatoes: Wash and scrub the russet potatoes thoroughly. Poke each potato in several spots with a fork to allow steam to escape. Brush the potatoes all over with olive oil and sprinkle them generously with kosher or sea salt.
- Bake Potatoes: Place the potatoes on a sheet pan and bake for 60 minutes until the potatoes are fork-tender and yield slightly when pressed.
- Make Broccoli Cheese Sauce: About 5 minutes before the potatoes finish baking, start the cheese sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the flour and whisk continuously as the mixture bubbles and darkens slightly.
- Add Milk and Spices: Slowly pour in the milk while whisking to avoid lumps. Add the cayenne pepper, garlic powder, and salt while continuing to cook over medium heat until the sauce thickens and begins to simmer.
- Add Cheese: Reduce the heat to the lowest setting and gradually add the grated cheddar cheese in small handfuls, whisking fully between each addition until the sauce is smooth and melty.
- Mix Broccoli: Stir the finely chopped broccoli florets into the cheese sauce and remove from heat.
- Stuff Potatoes: Once potatoes are done, let them cool for a few minutes on the pan. Slice each potato lengthwise and fluff the insides with a fork. Season with black pepper and fresh chives or scallions.
- Serve: Pour the warm broccoli cheese sauce evenly over the fluffed potatoes. Adjust salt and pepper to taste and serve immediately while hot.
Notes
- For a quicker version, you can microwave the potatoes for 6-9 minutes, though the skins won’t be as crisp.
- This recipe can be adjusted to serve 3 smaller potatoes by dividing the sauce equally, or serve half a potato per person as a lighter side dish.
- Use freshly grated cheese for best melting and flavor; pre-shredded bags often contain additives that affect sauce texture.
- Make sure to whisk continuously when making the roux and cheese sauce to prevent lumps and burning.
- Broccoli florets should be chopped finely for better sauce consistency and easier eating.
Nutrition
- Serving Size: 1 stuffed baked potato with sauce
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 65 mg
