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Broccoli Cheese Baked Potatoes

Broccoli cheese baked potatoes pair fluffy russet potatoes with a creamy cheddar sauce and bright green, crisp-tender broccoli. Bake the potatoes until a knife slides easily into the center, then spoon on the warm broccoli cheese topping.
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Prep Time 15 minutes
Cook Time 1 hour 19 minutes
Total Time 1 hour 34 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes 8 to 10 ounces each, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp kosher salt
Broccoli cheese topping
  • 4 cups broccoli florets small, about 1 pound
  • 0.25 cup water
  • 2 tbsp butter unsalted
  • 2 tbsp flour all-purpose
  • 1 cup whole milk
  • 1.5 cups cheddar cheese shredded sharp
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Prick each potato 6 to 8 times with a fork.
  3. Rub the potatoes with the olive oil and kosher salt.
  4. Place the potatoes on a rimmed baking sheet.
  5. Bake for 55 to 70 minutes, until a knife slides easily into the center.
Make the broccoli cheese topping
  1. Combine the broccoli and water in a medium saucepan.
  2. Cover and steam over medium heat for 4 to 5 minutes, until bright green and crisp-tender.
  3. Drain the broccoli and set it aside.
  4. Wipe the saucepan dry.
  5. Melt the butter over medium heat.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and cook for 2 to 3 minutes, stirring, until thickened.
  8. Remove the saucepan from the heat.
  9. Stir in the cheddar and black pepper until smooth.
  10. Fold in the broccoli.
Assemble and serve
  1. Cut each potato lengthwise.
  2. Fluff the insides with a fork.
  3. Divide the broccoli cheese topping among the potatoes.

Notes

For fluffier centers, serve the potatoes soon after baking. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes can become grainy. For a dairy-free swap, use unsweetened plant milk, dairy-free butter, and dairy-free cheddar.