Baked Potatoes with Broccoli Cheese Sauce Recipe – Creamy Cheddar Sauce Over Fluffy Potatoes
These Baked Potatoes with Broccoli Cheese Sauce are the ultimate comfort food—simple, satisfying, and packed with flavor. Perfectly baked russet potatoes are split open and smothered in a rich, velvety cheese sauce loaded with tender broccoli florets and sharp cheddar. This easy dinner or side dish is ideal for busy weeknights, vegetarian meals, or cozy gatherings. Serve with a sprinkle of green onions or crispy bacon bits for extra flair. It’s a hearty, wholesome dish that’s always a hit with kids and adults alike.
Equipment
- Oven
- Saucepan
- Steamer or microwave-safe bowl
- Whisk
- Knife and fork
- Measuring Cups and Spoons
Ingredients
For the potatoes:
- 4 large Russet potatoes
- Olive oil (optional, for rubbing skins)
- Salt (optional)
For the broccoli cheese sauce:
- 2 cups broccoli florets (fresh or frozen)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 1½ cups shredded sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Optional toppings:
- Sour cream
- Green onions
- Bacon bits
Instructions
- Bake the Potatoes Scrub and pierce potatoes with a fork. Bake directly on the oven rack at 400°F (200°C) for 45–60 minutes until fork-tender. Let rest for 5 minutes.
- Steam the Broccoli Steam broccoli until bright green and tender (about 5–7 minutes). Set aside.
- Make the Cheese Sauce Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk, whisking until thickened. Stir in cheese until melted. Season with garlic powder, onion powder, salt, and pepper.
- Assemble Slice open baked potatoes, fluff insides with a fork. Top with steamed broccoli and spoon over cheese sauce.
- Garnish & Serve Add optional toppings like sour cream, green onions, or extra cheese. Serve hot.
Notes
- Crispy skin tip: Bake potatoes directly on the oven rack without foil.
- Cheese tip: Use freshly shredded cheese for a smoother sauce.
- Make-ahead: Cheese sauce can be made 1–2 days ahead and reheated with a splash of milk.
- Vegan option: Use plant-based milk, cheese, and butter alternatives.
- Low-carb swap: Serve sauce over roasted cauliflower instead of potatoes.
- Kid-friendly: Use mild cheddar and mash broccoli into the sauce for smoother texture.