If you are looking to cozy up with a comforting and satisfying meal, this Broccoli Cheese Baked Potatoes Recipe is absolutely the one to try. It wonderfully combines fluffy, tender potatoes with vibrant broccoli and ooey-gooey sharp cheddar cheese in a creamy sauce that feels like a warm hug on a plate. Every forkful offers a delightful contrast of textures and flavors, from the crisp skin of the baked potato to the rich, cheesy broccoli filling that’s bursting with flavor. Whether it’s a weeknight dinner or a weekend treat, this dish never disappoints and is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality ingredients. Each component plays a crucial role: the russet potatoes provide the perfect sturdy base, broccoli adds a fresh pop of green and nutrients, and the cheddar cheese delivers that irresistible melt and sharp flavor. These ingredients come together seamlessly to create a dish that’s easy to make but feels wonderfully indulgent.
- 2 tablespoons salt: Essential for seasoning the boiling water and enhancing the potatoes’ natural flavor.
- ½ cup water: Used in the baking process to create steam and keep potatoes moist inside.
- 4 medium russet potatoes (8-10 ounces each): Ideal for baking because of their fluffy interior and thick skin that crisps nicely.
- 1 head broccoli, chopped into florets: Adds a lovely texture and vibrant color, plus a healthful green burst.
- 2 tablespoons unsalted butter: Creates a silky base for the creamy cheese sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce perfectly without clumping.
- 16 ounces whole milk: Makes the cheese sauce luxuriously creamy and smooth.
- ½ teaspoon paprika: Adds mild warmth and a subtle smoky hint to the sauce.
- ½ teaspoon salt: Balances the flavors inside the cheese sauce.
- ¼ teaspoon black pepper: Provides just enough spice to wake up the taste buds.
- 1 teaspoon hot sauce (more to taste): Gives a gentle kick that elevates the cheesy broccoli without overpowering.
- 6 ounces sharp cheddar cheese, freshly grated: The star ingredient that brings richness and melt-in-your-mouth goodness.
How to Make Broccoli Cheese Baked Potatoes Recipe
Step 1: Prep and Bake the Potatoes
Start by preheating your oven and preparing the potatoes. Scrub the russet potatoes well, poke a few holes in each with a fork to let steam escape, then place them in a baking dish along with half a cup of water and 2 tablespoons salt. The water helps keep the potatoes moist while baking. Bake the potatoes for about 55 minutes at 400°F until they are tender when pierced with a fork and their skins turn crispy.
Step 2: Cook the Broccoli
While the potatoes are baking, bring a pot of salted water to a boil and blanch the chopped broccoli florets until just tender, around 2 to 3 minutes. Immediately drain and plunge them into ice water to keep the bright green color and stop the cooking process. Set aside.
Step 3: Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 to 2 minutes to form a roux, which will thicken the sauce. Slowly whisk in the whole milk, cooking until the mixture thickens and coats the back of a spoon. Stir in the paprika, salt, pepper, and hot sauce for personality. Finally, add the grated sharp cheddar cheese and stir until melted and silky smooth.
Step 4: Combine Broccoli and Cheese Sauce
Gently fold the blanched broccoli into the cheese sauce, making sure every floret is luxuriously coated. This rich mixture is what transforms the humble baked potato into something truly special.
Step 5: Assemble and Bake Again
Once the potatoes are cool enough to handle, slice each one lengthwise and gently fluff the insides with a fork. Spoon generous amounts of the cheesy broccoli filling into each potato, mounding it high. Return the filled potatoes to the oven and bake for an additional 10 minutes, so the tops get bubbly and golden.
How to Serve Broccoli Cheese Baked Potatoes Recipe
Garnishes
A sprinkle of freshly chopped chives or green onions adds a fresh, mild crunch and color contrast that makes these Broccoli Cheese Baked Potatoes Recipe come alive visually and flavorwise. For a touch of indulgence, a dollop of sour cream or a few crispy fried shallots on top brings extra creaminess and texture.
Side Dishes
This dish is pretty hearty on its own but pairs beautifully with a crisp green salad or a light vinaigrette-dressed slaw to add a refreshing counterbalance. Additionally, roasted or steamed vegetables can complement this cheesy goodness without overshadowing it.
Creative Ways to Present
For a fun twist, scoop out the potato insides and mix the cheesy broccoli filling with them, then refill the skins for an ultra-creamy bite. Serving these as mini potato boats for parties or cutting them into halves makes a visually attractive and shareable appetizer or side.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, place any leftover Broccoli Cheese Baked Potatoes Recipe in an airtight container and refrigerate. They will keep well for up to 3 days and remain delicious for a quick second meal.
Freezing
Because baked potatoes have a delicate texture, freezing is not ideal as it can make them watery. If you want to freeze, separate the cheese sauce and broccoli mixture from the potato and freeze the sauce separately in freezer-safe containers for up to 2 months.
Reheating
Reheat refrigerated leftovers in the oven at 350°F until warmed through to maintain the crispy skin and creamy filling. Avoid microwaving to prevent sogginess unless you are in a hurry—if so, microwave covered on medium heat in short bursts.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While sharp cheddar gives a great flavor and melt, you can swap in Monterey Jack, Gouda, or a blend of your favorites to tailor the cheese sauce to your taste.
Is it necessary to blanch the broccoli before adding it to the cheese sauce?
Blanching broccoli keeps it bright green and tender without overcooking during baking. You can skip this step, but the broccoli may be firmer and less vibrant.
Can this recipe be made vegetarian?
Yes, this recipe is naturally vegetarian as it uses no meat ingredients. Just be sure to use vegetarian-friendly cheese if needed.
How can I make this recipe spicier?
Simply increase the amount of hot sauce or add a pinch of cayenne pepper to the cheese sauce for an extra kick that complements the creamy flavors.
Can I prepare this recipe ahead of time?
You can prepare the cheese sauce and broccoli mixture in advance and store it in the fridge, then assemble and bake the filled potatoes when ready for a faster meal.
Final Thoughts
This Broccoli Cheese Baked Potatoes Recipe is a true kitchen champion for any potato lover seeking warmth, comfort, and a bit of veggie goodness all in one dish. Once you try it, you’ll see why it quickly becomes a favorite to make and share with friends and family. So grab those potatoes and get ready to enjoy one of the most deliciously satisfying meals that feels like a big cheesy hug on a plate!
Print
Broccoli Cheese Baked Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 0 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Broccoli Cheese Baked Potatoes are a comforting and hearty meal perfect for a family dinner. Tender baked potatoes are loaded with steamed broccoli and smothered in a creamy homemade cheddar cheese sauce with a hint of paprika and hot sauce for a subtle kick. This recipe combines wholesome ingredients to create a delicious, cheesy, and satisfying dish that’s easy to prepare and perfect for cozy nights.
Ingredients
Potatoes
- 4 medium russet potatoes (8–10 ounces each)
- 2 tablespoons salt
- ½ cup water
Broccoli
- 1 head broccoli, chopped into florets
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon hot sauce (more to taste)
- 6 ounces sharp cheddar cheese, freshly grated
Instructions
- Prepare and bake potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pierce each several times with a fork. Place the potatoes on a baking sheet and bake for approximately 45-55 minutes, or until the skin is crispy and the insides are tender when pierced with a fork.
- Steam broccoli: While potatoes bake, bring ½ cup water and 2 tablespoons salt to a boil in a small pot or steamer. Add the chopped broccoli florets and steam for about 5 minutes until tender but still bright green. Drain and set aside.
- Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and is lightly golden. Slowly whisk in the whole milk, ensuring there are no lumps, and continue whisking as the sauce thickens, about 3-5 minutes. Stir in paprika, salt, black pepper, and hot sauce for flavor.
- Add cheese to sauce: Remove the saucepan from heat and gradually stir in the freshly grated cheddar cheese until melted and the sauce is smooth and creamy. Adjust seasoning or hot sauce to taste.
- Assemble the baked potatoes: When potatoes are baked and cool enough to handle, slice each potato open lengthwise without cutting all the way through. Fluff the potato flesh gently with a fork. Spoon steamed broccoli evenly into the potatoes, then generously ladle the cheddar cheese sauce over the top.
- Serve: Serve the broccoli cheese baked potatoes hot as a delicious main dish or comforting side. Optionally garnish with extra cheese or a sprinkle of paprika for presentation.
Notes
- You can microwave the potatoes for a faster cooking option but baking gives the best texture and flavor.
- Feel free to add cooked bacon bits or chopped green onions for extra flavor.
- Use sharp cheddar for a bolder cheese sauce; mild cheddar can also be used but the sauce will be less flavorful.
- Leftover cheese sauce can be stored in the fridge for up to 3 days and gently reheated.
- To make this recipe vegetarian-friendly, ensure the hot sauce and any added toppings are vegetarian.
