Broccoli Cheese Baked Potato
Broccoli Cheese Baked Potato recipe has a tender and fluffy potato combined with roasted broccoli and a rich and creamy cheese sauce makes for the perfect meal!
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Next time you're craving something satisfying and comforting, these cheesy baked potatoes are sure to get the job done! You'll love the creamy cheese sauce and fresh broccoli as companions to classic twice-baked potatoes.
Why this Recipe Works
Hands off and easy to make, this cheesy baked potato recipe takes just a few minutes of prep. Thanks to a fantastic homemade cheese sauce, it's incredibly satisfying and flavorful.
You can serve this as an all-in-one meal or pair it with another veggie or your favorite dinner rolls for the perfect side dish.
And if you can't get enough comfort food potato dishes, my Slow Cooker Garlic Parm Chicken and Potatoes or my Cheesy Hamburger Potato Casserole are also must-try recipes!
Ingredients Needed
- Potatoes: I like to use Russet potatoes, but feel free to use whatever variety you prefer for your usual baked potatoes.
- Broccoli Florets: Fresh broccoli is going to be the optimal choice here; frozen broccoli will be much harder to get to that tender-crisp state.
- Olive Oil and Butter: Oil helps get that crispy skin.
- Flour: Thickens the cheese sauce.
- Milk: Whole milk or 2% will work fine.
- Seasonings: I flavor my cheese sauce with paprika, ground mustard, cayenne pepper, and nutmeg.
- Shredded Cheese: Cheddar cheese is usually my go-to here, but you could use mozzarella, Monterey Jack, or a blend of all your favorite cheeses.
How to Make this Broccoli Cheese Baked Potato
- Step 1: Wash and dry the potatoes, then poke holes all over them with a fork and rub with olive oil. Place on a sheet pan and bake for 45 to 50 minutes.
- Step 2: Remove the potatoes from the oven and arrange the broccoli florets in a single layer on the same baking sheet. Drizzle with olive oil, then return to the oven for 12 to 15 minutes.
- Step 3: While the potatoes and broccoli bake, melt butter in a large saucepan.
- Step 4: Whisk in the flour and cook for 30 seconds or so.
- Step 5: Add all of the seasonings along with the milk, then simmer until thickened.
- Step 6: Stir in your shredded cheese and whisk until the sauce is smooth and creamy. Drizzle over baked potatoes and broccoli.
Recipe Tips
- For the best cheese sauce, shred your own cheese. The pre-shredded cheese you buy from the store usually has a coating on it to prevent sticking, but it also makes it harder to melt and not as creamy.
- Poking holes in the potatoes allows steam to escape while they bake and prevents the potatoes from exploding in the oven.
- This dish can be served all on its own for a simple but satisfying dinner, or pair with Texas Toast and another vegetable.
- Save any leftover cheese sauce to pair with other dishes like french fries, sandwiches, nachos, pasta, and more!
Recipe FAQ's
Russet or Idaho potatoes are the classic choice for baked potatoes because of their fluffy texture, but Yukon Gold potatoes will also work fairly well.
If you want even more flavor, add some bacon bits, fresh chives, caramelized onions, sour cream, crushed crackers, or seasoned breadcrumbs.
More Potato Recipes
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Broccoli Cheese Baked Potatoes
Ingredients
- 4 medium/large russet potatoes
- 3 cups broccoli florets
- 2 tablespoons olive oil divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 400 degrees. Scrub the potatoes and using a fork poke several holes into each potato.
- Rub 1 tablespoon of olive oil all over the potatoes. Place them on a baking sheet and bake for 45-50 minutes.
- When the potatoes are just just about fork tender, remove the sheet from the oven and place the broccoli on the baking sheet drizzle the remaining olive oil on top. Place back into the oven and bake an additional 12-15 minutes.
- Heat a medium skillet on medium high heat and add the butter. Once melted whisk in the flour and cook another 30-45 seconds.
- Whisk in the milk, paprika, mustard powder, salt, cayenne pepper and nutmeg until smooth and let simmer on low for about 2-3 minutes until thickened.
- Turn off the heat and whisk in the shredded cheese until smooth and creamy.
- Use a knife and slice open each potato, add in the broccoli florets and pour the cheese sauce on top and serve!
Notes
- You can use a cheddar, monterey jack, mozzarella or American cheese.
