If you’ve ever dreamed of a comforting, crowd-pleasing dish that combines fluffy baked potatoes with a velvety, cheesy broccoli sauce, then you’re in for a treat with this Broccoli Cheese Baked Potatoes Recipe. It’s the perfect blend of hearty textures and rich flavors that make every bite a delight. Whether you’re cooking for family or friends, this recipe transforms simple ingredients into a spectacular meal that feels both homey and indulgent.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this Broccoli Cheese Baked Potatoes Recipe. Each component plays a crucial role from building the crispy, fluffy potato base to creating that luscious broccoli cheese topping that truly steals the show.
- Salt: Essential for creating a brine that seasons the potatoes throughout, enhancing their natural flavor.
- Water: Used to dissolve the salt for the brine, ensuring even seasoning on the potato skin.
- Russet potatoes (medium, 8-10 ounces each): These starchy potatoes bake up crisp on the outside and fluffy on the inside – perfect for stuffing.
- Broccoli florets: Adds vibrant green color, a fresh, tender bite, and that extra nutritive boost to the dish.
- Unsalted butter: Creates a silky roux base that helps thicken and enrich the cheese sauce.
- All-purpose flour: Works perfectly with butter to build a smooth roux for the sauce’s creamy texture.
- Whole milk: Infuses creaminess and balances the cheese’s richness in the sauce.
- Paprika: Adds a subtle smoky warmth and lovely color contrast.
- Salt (for seasoning): Enhances all the flavors while balancing the cheese’s intensity.
- Black pepper: Gives a gentle kick and depth to the sauce.
- Hot sauce: Just the right touch to brighten and add a little heat that complements the cheese beautifully.
- Sharp cheddar cheese, freshly grated: The star ingredient that melts into a rich, gooey sauce with incredible flavor punch.
How to Make Broccoli Cheese Baked Potatoes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a high temperature of 450°F (230°C). Lining your baking sheet with foil makes cleanup easier, and placing an oven-safe cooling rack on top will ensure even baking all around each potato, though this step is optional.
Step 2: Brine and Prick the Potatoes
Create a simple brine by dissolving 2 tablespoons of salt in ½ cup of water. Prick each potato multiple times with a fork—this allows steam to escape during baking and prevents bursting. Then, roll each potato in the salty brine to coat the skins, which helps with crispiness and flavor.
Step 3: Bake the Potatoes
Place the potatoes on the prepared baking sheet and slide them into the oven. Bake for 45 to 60 minutes, or until each potato reaches an internal temperature of 205°F (96°C) and is effortlessly pierced with a fork. The perfect baked potato has a crisp skin and a soft, fluffy interior.
Step 4: Release Steam from Potatoes
Once baked, carefully slice open each potato quickly to release steam. This step prevents sogginess and prepares the perfect base to nestle the broccoli cheese topping.
Step 5: Steam the Broccoli
While the potatoes bake, steam your chopped broccoli florets until just tender, either on the stovetop or in the microwave. Make sure to drain them well and pat dry to avoid watery sauce later on.
Step 6: Make the Broccoli Cheese Sauce
In a saucepan over medium heat, melt unsalted butter and whisk in all-purpose flour to form a roux. Cook this mixture for about a minute to get rid of the raw flour taste. Gradually whisk in whole milk along with paprika, salt, and pepper. Keep stirring until the sauce thickens and coats the back of a spoon.
Step 7: Add Cheese, Hot Sauce, and Broccoli
Turn off the heat and stir hot sauce and freshly grated sharp cheddar cheese into your thickened sauce until it melts completely. Fold in the steamed broccoli gently, ensuring each floret is smothered in that glorious, creamy cheese sauce.
Step 8: Assemble and Serve
Spoon the warm broccoli cheese sauce generously over your baked potatoes. Serve immediately to enjoy the harmony of crisp potato skin and rich, cheesy sauce with tender broccoli. This finishing touch brings the dish together beautifully.
How to Serve Broccoli Cheese Baked Potatoes Recipe
Garnishes
Fresh chopped chives, a sprinkle of extra sharp cheddar, or a dollop of sour cream adds an inviting freshness and a little tang to cut through the richness. Bacon bits or toasted breadcrumbs can bring an irresistible crunch to your presentation.
Side Dishes
This dish stands hearty on its own but pairs wonderfully with light sides like a crisp green salad, roasted vegetables, or tangy coleslaw to balance the creamy cheese sauce. For a fuller meal, add grilled chicken or a simple protein of choice.
Creative Ways to Present
Try serving the broccoli cheese sauce on the side for dipping, or hollow out the potatoes completely and use the skins as bite-sized cups for a fun appetizer twist. You can also mix in other veggies or protein into the cheese sauce for variety.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cheese Baked Potatoes Recipe can be refrigerated in an airtight container for up to 3 days. Keep the potatoes and sauce slightly separate if possible to maintain the crispness of the skin.
Freezing
Freezing fully assembled baked potatoes with sauce is not ideal, as the texture can suffer. Instead, freeze the broccoli cheese sauce in a separate container for up to 2 months. Thaw gently in the refrigerator before reheating.
Reheating
Reheat potatoes in a 350°F oven for about 15-20 minutes to crisp up the skin again. Warm the broccoli cheese sauce on the stovetop gently, stirring often to prevent separation, then combine before serving.
FAQs
Can I use other types of potatoes?
Russet potatoes are ideal for this recipe due to their starchy texture, which bakes fluffy inside and crisps up outside. Yukon golds or other types can work but may give a different texture.
Is there a substitute for whole milk in the sauce?
You can use 2% milk, but whole milk provides the richest and creamiest sauce. For a dairy-free option, try unsweetened oat or cashew milk and a vegan cheese alternative.
How spicy is the hot sauce in this recipe?
The hot sauce adds a subtle warmth that brightens the cheese sauce without overpowering it. Feel free to adjust the amount to suit your taste preference.
Can I prepare the components in advance?
Absolutely! You can bake the potatoes and make the broccoli cheese sauce ahead of time. Reheat and assemble just before serving to keep everything fresh and delicious.
What is the best way to get a crispy potato skin?
Pricking the potatoes and coating them in a salt brine before baking helps season and dry out the skin, contributing to a crispy exterior. Baking at a high temperature also helps develop that perfect crust.
Final Thoughts
This Broccoli Cheese Baked Potatoes Recipe is an absolute joy to make and eat, perfect for cozy family dinners or impressing guests with minimal fuss. With its comforting textures, rich flavors, and vibrant colors, it’s a recipe that will quickly become a favorite in your kitchen. Trust me, once you try it, you’ll wonder how you ever lived without it!
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Broccoli Cheese Baked Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheese Baked Potatoes recipe combines fluffy baked russet potatoes topped with a creamy, cheesy broccoli sauce. The potatoes are brined for a perfectly crisp skin and tender interior, then baked to perfection. The cheesy sauce is made from a smooth roux with milk, sharp cheddar cheese, and lightly seasoned with paprika, salt, pepper, and a touch of hot sauce for a gentle kick. Steamed broccoli adds a fresh, nutritious element, making this a comforting and wholesome meal perfect for lunch or dinner.
Ingredients
For the Potatoes
- 2 tablespoons salt
- ½ cup water
- 4 medium russet potatoes (8–10 ounces each)
For the Broccoli Cheese Sauce
- 1 head broccoli, chopped into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon hot sauce (more to taste)
- 6 ounces sharp cheddar cheese, freshly grated
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with foil and place an oven-safe cooling rack on top if you have one. This will help the potatoes cook evenly and ensure a crispy skin.
- Prepare Brine and Potatoes: Dissolve 2 tablespoons of salt in ½ cup of water to create a brine. Prick each russet potato about six times with a fork to allow steam to escape during baking. Roll the potatoes in the brine solution to coat them evenly.
- Bake Potatoes: Place the brined potatoes on the prepared baking sheet and bake for 45-60 minutes, or until the internal temperature reaches 205°F (96°C) and a fork can easily pierce through the flesh.
- Release Steam: Remove the potatoes from the oven and quickly slice them open to release steam, which prevents sogginess inside.
- Steam Broccoli: While the potatoes bake, steam the chopped broccoli florets until tender. You can steam them on the stovetop using a steamer basket or microwave them with a little water until soft. Drain and pat dry to remove excess moisture.
- Make the Roux: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour and whisk continuously for about 1 minute to form a roux. This will thicken the sauce.
- Prepare Cheese Sauce: Slowly pour in 16 ounces of whole milk while whisking to avoid lumps. Add ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking and stirring frequently until the sauce thickens and coats the back of a spoon. Remove the saucepan from heat.
- Add Cheese and Broccoli: Stir in 1 teaspoon of hot sauce and the 6 ounces of freshly grated sharp cheddar cheese until the cheese melts smoothly into the sauce. Fold in the steamed broccoli to coat with the cheese sauce evenly.
- Assemble and Serve: Spoon the broccoli cheese sauce generously over each baked potato and serve immediately while hot for the best flavor and texture.
Notes
- Use sharp cheddar cheese for the best flavor and melting quality.
- Adjust the hot sauce quantity to suit your spice preference.
- Pricking the potatoes ensures even cooking and prevents bursting in the oven.
- Steaming broccoli until just tender preserves nutrients and texture.
- Using a cooling rack allows hot air to circulate around the potatoes for crispier skin.
