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.
Ingredients
- 2 large russet potatoes
Olive oil (for drizzling)
Kosher salt or sea salt (to taste)
Black pepper (to taste)
Fresh chives or scallions (for garnish) - 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
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.
Notes
- Microwave the potatoes for a quicker version.
- Customize with different cheeses like gouda or sharp cheddar.
- Add toppings like mushrooms, or caramelized onions.
- For a vegan version, use plant-based butter, milk, and vegan cheese.
- Leftover sauce can be refrigerated and reheated with a splash of milk.
