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Cheesy broccoli baked potatoes served on a plate

Broccoli and Cheese Baked Potato

A comforting dish that combines baked potatoes with creamy cheese and tender broccoli, perfect for weeknight meals or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 pieces russet potatoes Scrubbed and dried, for baking.
  • 2 tsp vegetable oil Or avocado oil for coating the potatoes.
  • 1 tsp kosher sea salt For seasoning the potatoes.
For the Cheese Sauce
  • 2 tbsp unsalted butter Adds richness to the sauce.
  • 2 tbsp all-purpose flour Used for making the roux.
  • 1 cup whole milk For a creamy texture.
  • 1/2 tsp kosher sea salt Additional seasoning for the sauce.
  • 1/4 tsp ground black pepper To bring flavor.
  • 1/4 tsp garlic powder Enhances the flavor profile.
  • 1/8 tsp onion powder Adds sweetness.
  • 1/8 tsp paprika Gives color and flavor.
  • 1 cup medium cheddar cheese (grated) Melts and adds cheesy goodness.
  • 2 cups broccoli florets (steamed) Fresh for color and nutrients.

Method
 

Preparing the Potatoes
  1. Preheat the oven to 425°F (218°C) and line a baking sheet with foil or a baking mat.
  2. Rub the scrubbed russet potatoes with vegetable oil and sprinkle generously with kosher salt. Prick each potato three times with a fork.
  3. Bake in the preheated oven for about 1 hour, or until fork-tender, possibly up to 1 hour and 15 minutes. Remove from the oven and let cool.
Making the Cheese Sauce
  1. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
  2. Gradually pour in the whole milk while whisking, and bring to a low simmer.
  3. Stir in kosher salt, black pepper, garlic powder, onion powder, and paprika. Simmer until slightly thickened, about 5 minutes, then remove from heat.
  4. Mix in the grated cheddar cheese until melted and creamy, and then fold in the steamed broccoli florets.
Assembling the Baked Potatoes
  1. Once the potatoes are cool enough to handle, cut off the tops and scoop out about 2 tablespoons of potato flesh.
  2. Stuff the potato skins with the cheese and broccoli mixture, packing it in generously.
  3. Serve immediately while hot and bubbling.

Notes

Use fresh broccoli for optimal flavor. You can experiment with different cheeses or add proteins like chicken or bacon for a heartier meal. Assemble in advance for convenience.