These Cheesy Baked Potatoes with Broccoli Cheese Sauce are a cozy, satisfying dish featuring fluffy russet potatoes topped with a creamy, cheddar-packed sauce full of tender broccoli. Whether I'm craving comfort food or need a hearty vegetarian meal, this recipe always hits the spot.

Why I Love This Recipe

I love how this dish transforms a simple baked potato into something truly indulgent. The broccoli cheese sauce is rich, smooth, and packed with flavor, and it pairs perfectly with the crisp-skinned, fluffy-inside potatoes. It's easy to prepare, filling, and perfect for weeknights or entertaining guests with minimal effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large russet potatoes
Olive oil for drizzling
Kosher salt or sea salt for sprinkling
Black pepper and fresh chives or scallions for seasoning to taste

For the Broccoli Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (whole or 2%)
¼ teaspoon ground cayenne pepper
⅛–¼ teaspoon garlic powder
⅛–¼ teaspoon salt
5.5 ounces freshly grated medium cheddar cheese
2 cups finely chopped broccoli florets

Directions

Bake the Potatoes:
I preheat the oven to 425°F (220°C). After scrubbing the potatoes clean, I prick them with a fork and rub them with olive oil and salt. I place them directly on a baking sheet and bake for 50 to 60 minutes, until the skin is crisp and the inside is tender.
Make the Cheese Sauce:
While the potatoes finish baking, I melt butter in a saucepan over medium heat. I whisk in the flour and cook until golden and bubbling, then slowly add the milk. Once the sauce begins to thicken and bubble, I stir in cayenne, garlic powder, and salt. Reducing the heat to low, I gradually add the cheddar cheese, stirring until smooth. Finally, I stir in the finely chopped broccoli and let it warm through.
Assemble and Serve:
I cut the baked potatoes open lengthwise and fluff the insides with a fork. Then I season them with pepper and a sprinkle of chives or scallions, and spoon the warm broccoli cheese sauce generously over the top.

Servings and Timing

Servings: 2 as a main dish, or 3–4 as a side
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

I sometimes microwave the potatoes for a quicker version—just 5 to 7 minutes per side, depending on size.
Mixing sharp cheddar with gouda gives the sauce a deeper, smoky flavor.
For a little extra, I add sautéed mushrooms, or even roasted garlic on top.
If I want more heat, I use extra cayenne or add a splash of hot sauce.

Storage/Reheating

I store any leftover cheese sauce in an airtight container in the fridge for up to 4 days.
To reheat, I warm the sauce on the stovetop over low heat, stirring often. If it thickens too much, I add a splash of milk to loosen it up.
Baked potatoes can be stored in foil and reheated in the oven at 350°F until warmed through.

FAQs

Can I make the sauce ahead of time?

Yes, I often prepare the cheese sauce in advance and keep it refrigerated. When ready to use, I reheat it gently and add a bit of milk if needed.

Can I use frozen broccoli?

Definitely. I make sure to thaw it and pat it dry before chopping and adding it to the cheese sauce to avoid excess moisture.

What’s the best cheese for this sauce?

Freshly grated cheddar gives the best melt and flavor. I avoid pre-shredded cheese because it contains anti-caking agents that affect texture.

How do I get crispy potato skin?

I rub the potatoes with olive oil and salt and bake them uncovered directly on a baking sheet or rack—never wrapped in foil.

Can I make this dish vegan?

Yes, with a few swaps. I use vegan butter, non-dairy milk like oat or soy, and a good melting vegan cheese. The rest of the method stays the same.

Conclusion

These Cheesy Baked Potatoes with Broccoli Cheese Sauce are everything I want in a comforting meal—easy, satisfying, and absolutely delicious. Whether I'm serving them as a main or hearty side, they always disappear fast. It's a perfect way to enjoy cheesy goodness with a dose of veggies.

Cheesy Baked Potatoes with Broccoli Cheese Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: Serves 2 as main dish, or 3–4 as side
Category: Main Dish, Side Dish
Method: Baking, Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Cheesy Baked Potatoes with Broccoli Cheese Sauce are the ultimate vegetarian comfort food. Baked russet potatoes are topped with a creamy cheddar and broccoli sauce, making them a delicious and satisfying main or side dish. Perfect for cozy nights or crowd-pleasing meals, this easy recipe is packed with flavor and nutrients.

Instructions

Bake the Potatoes:
Preheat oven to 425°F (220°C).
Scrub potatoes and poke with a fork.
Rub with olive oil, sprinkle with salt, and bake for 50–60 minutes until fork-tender.
Make Cheese Sauce:
Melt butter in a saucepan over medium heat.
Add flour and whisk until golden.
Gradually add milk, whisking constantly.
Stir in cayenne, garlic powder, and salt.
Simmer until thick, reduce heat, and whisk in cheese until smooth.
Fold in chopped broccoli and remove from heat.
Assemble:
Slice baked potatoes, fluff insides, and season.
Spoon cheese sauce generously on top.
Garnish with chives or scallions and serve hot.