Indulge in this Broccoli and Cheese Baked Potato. It’s filled with fresh broccoli and creamy cheese to make a one of a kind side dish!
These potatoes are a game changer. The creamy cheese sauce with the addition of broccoli takes a boring, dry potato to a moist, flavorful dish that will keep this recipe on repeat! Plus it is a tasty way for everyone to eat their veggies!
And best part is you can change up the filling to stuff the potatoes as you wish. For other delicious flavor-filled potatoes you a have to try my French onion soup-stuffed potatoes, or my loaded twice-baked potatoes!
Table of Contents
Recipe Ingredients
- Russet Potatoes: Starchy and fluffy, russet potatoes are the perfect base to pack on lots of flavor.
- Cheddar Cheese: It adds a rich, creamy texture to this recipe.
- Broccoli Florets: Steamed broccoli adds a slight crunch and some greens to the potatoes.
See the recipe card for full information on ingredients and quantities.
How to Make Broccoli and Cheese Baked Potato
Step 1: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with foil or a baking mat, and set it aside.
Step 2: Place scrubbed, dried potatoes on the baking sheet. Rub each with oil, sprinkle with sea salt, and prick with a fork three times on each top. Bake for 1 hour or until fork-tender (this could take up to 1 hour and 15 minutes). Remove from the oven and allow to cool.
Step 3: Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter has melted, whisk in the flour, and cook for 1 minute. Slowly add milk, whisking to create a smooth sauce. Bring the mixture to a low simmer.
Step 4: Add salt, pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes. Remove from heat and stir in cheese, then broccoli.
Step 5: Remove the top of the potatoes, then score the inside and remove about 2 tablespoons of potatoes (you can spoon it onto the tops and serve it with it). Scoop a generous amount of the sauce inside of each potato. Return the reserved potato and top back. Serve immediately.
FAQs
To make baked potatoes in the microwave, after washing and poking your potatoes, place them in the microwave for 7 minutes, flipping them halfway through. If they aren’t tender after 7 minutes, microwave for an additional 1-2 minutes. Let them rest for 2 minutes before handling.
Broccoli and cheese-baked potatoes make a great side dish to Perfect Pot Roast, Grilled Flank Steak, and Maple Dijon Roasted Chicken.
Yes! Check out my recipe Instant Pot “Baked” Potatoes to see how to cook these in your Instant Pot!
Storage Info
STORE leftover Broccoli Cheddar Baked Potatoes in an airtight container in the refrigerator; they will stay good for 3-4 days. Freezing is not recommended as it can alter the texture, particularly of the potatoes.
REHEAT these potatoes in the microwave or oven. For the microwave, heat on high for 2-3 minutes. In the oven, reheat at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until heated through.
More Broccoli Recipes to Try
Broccoli and Cheese Baked Potato Recipe
Ingredients
- 4 russet potatoes
- 2 tsp vegetable oil - or avocado oil
- 1 tsp kosher sea salt
For the Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 tsp kosher sea salt - more to taste
- 1/4 teaspoon ground black pepper
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp paprika
- 1 cup medium cheddar cheese - grated
- 2 cup broccoli florets - steamed
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with foil or a baking mat, and set it aside.
- Place scrubbed, dried potatoes on the baking sheet. Rub each with oil, sprinkle with sea salt, and prick with a fork three times on each top. Bake for 1 hour or until fork-tender (this could take up to 1 hour and 15 minutes). Remove from the oven and allow to cool.
- Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter has melted, whisk in the flour, and cook for 1 minute. Slowly add milk, whisking to create a smooth sauce. Bring the mixture to a low simmer.
- Add salt, pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes. Remove from heat and stir in cheese, then broccoli.
- Remove the top of the potatoes, then score the inside and remove about 2 tablespoons of potatoes (you can spoon it onto the tops and serve it with it). Scoop a generous amount of the sauce inside of each potato. Return the reserved potato and top back. Serve immediately.
NOTES
- This recipe can be easily doubled.
- Want to make it a meal? Try adding grilled chicken or bacon crumbles.
Takes a bit of time to bake, but the result’s worth it. Soft potatoes with cheesy broccoli inside made this a cozy side dish.
Excellent recipe! I halved it and will look forward to the second potato tomorrow. The sauce is really luscious and good! Thank you!!
Not really sure where I went wrong, I followed the recipe to a T. My “sauce” was a thick cheesy blob, not slightly runny at all, wouldn’t even coat the back of a spoon. I feel it might have needed more than 1 cup of milk? But not sure. Glad everyone else had success.
not a fan of the broccoli being pre-cooked prior to starting the recipe. I completely missed it and went straight to the directions.
I hope it turned out for you okay. Thanks so much for trying it!