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Broccoli Cheese Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Release Steam: Remove the potatoes from the oven and quickly slice them open to release steam, which prevents sogginess inside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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