Crunchy Potato Delight with Cheesy Broccoli Sauce Recipe

Weeknight dinners demand simple yet delectable crispy baked potatoes with a cheesy broccoli sauce that turns ordinary spuds into a mouthwatering feast.

The golden-brown potato exterior gives way to a fluffy interior, perfectly complemented by a velvety green sauce.

Sharp cheddar melts luxuriously over tender broccoli florets, creating a harmony of textures and flavors.

Each bite promises a delightful blend of comfort and nutrition that appeals to both kids and adults.

Home cooks can whip up this crowd-pleasing dish with minimal ingredients and maximum satisfaction.

This recipe transforms basic ingredients into a restaurant-worthy side that steals the spotlight at any meal.

Dive into a plate of pure culinary comfort that’s sure to become a family favorite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour 10 minutes

Calories: 350 kcal

Servings: 5

What You’ll Need for Baked Potatoes with Cheesy Broccoli Sauce

• Potatoes: Hearty and fluffy foundation for the dish, choose medium-sized russet potatoes with smooth skin and no green spots.
• Olive Oil: Helps create crispy potato skin and enhances natural flavor, use extra virgin for best taste.
• Kosher Salt: Adds seasoning and draws moisture out of potato skin, providing delightful texture.

• Butter: Creates rich, creamy base for sauce, select unsalted for better flavor control.
• All-Purpose Flour: Thickens sauce and provides smooth consistency, ensure fresh and lump-free.
• Milk: Provides silky liquid base for sauce, whole milk delivers most luxurious texture.
• Cheddar Cheese: Brings sharp, tangy flavor and melts beautifully, opt for freshly grated for superior melting.
• Garlic Powder: Adds subtle aromatic depth, choose high-quality for intense flavor.
• Black Pepper: Introduces gentle heat and complexity, freshly ground delivers most vibrant taste.

• Broccoli Florets: Nutritious green complement that absorbs cheese sauce wonderfully, select bright green, firm florets with tight clusters.

Tools That Help Prep Baked Potatoes and Velvety Sauce

• Baking Sheet: Optional surface for placing potatoes while baking.
• Fork: Perfect for piercing potatoes and fluffing potato interiors.
• Medium Saucepan: Essential for creating smooth, creamy cheese sauce.
• Knife: Used to check potato tenderness and slice potatoes open.
• Whisk: Crucial for blending milk into roux without lumps and stirring sauce.
• Colander/Strainer: Needed to drain steamed or boiled broccoli.
• Cutting Board: Helpful for initial potato preparation.
• Measuring Cups/Spoons: Ensures accurate ingredient quantities.

How to Assemble and Serve These Cheesy Baked Potatoes

• Fire Up the Oven

Crank the oven to a toasty 400 degrees, getting ready for potato magic.

• Prep the Spuds

Grab your potatoes and give them a thorough scrub. Poke some holes with a fork to let steam escape.

• Oil and Season

Rub each potato with a touch of olive oil and sprinkle with kosher salt for extra flavor.

• Bake to Perfection

Slide the potatoes directly onto the oven rack and let them roast for 50-60 minutes until they’re super tender.

• Tame the Broccoli

While potatoes are cooking, steam or boil broccoli florets until they’re soft and vibrant.

• Create Cheese Sauce

Melt butter in a pan, whisk in flour to create a smooth base. Slowly pour in milk, stirring constantly until the sauce thickens.

• Cheese It Up

Lower the heat and mix in cheddar cheese, garlic powder, salt, and pepper until the sauce is silky and smooth.

• Combine Broccoli and Cheese

Fold the cooked broccoli into the creamy cheese sauce, creating a delicious blend.

• Serve and Devour

Split the baked potatoes, fluff the insides, and generously top with the cheesy broccoli goodness. Enjoy immediately!

Seasoning and Texture Tips for Sauce and Spuds

• Crisp the potato skin by rubbing with olive oil and coarse salt for extra crunch.
• Use room temperature milk to prevent lumps and ensure smoother sauce consistency.
• Replace regular milk with low-fat or plant-based milk for a lighter version of the dish.
• Add grilled chicken or crispy bacon bits on top for extra protein and flavor complexity.
• Swap broccoli with cauliflower or mixed vegetables for different nutritional profiles and taste experiences.

Serve These Potatoes as a Side or Full Meal

• Rustic Dinner Companion: Pair this hearty potato dish with a crisp green salad tossed in light vinaigrette for a balanced meal that adds freshness and crunch.
• Protein Power-Up: Top each potato with grilled chicken strips or crumbled bacon to transform the dish into a more substantial main course with extra protein boost.
• Herb Garden Delight: Sprinkle fresh chopped chives, parsley, or green onions over the cheesy broccoli sauce to add bright color, zesty flavor, and a burst of herbal freshness.
• Gourmet Finishing Touch: Garnish with extra shredded cheddar cheese, a dollop of sour cream, or crispy breadcrumbs to elevate the presentation and add delightful textural contrast.

Reheat and Store Baked Potatoes Without Drying Them

• Store leftover potatoes and cheese sauce separately in airtight containers within 2 hours of cooking to maintain optimal freshness and taste.
• Warm baked potatoes in the oven at 350F for 10-15 minutes to restore crispness, and reheat cheese sauce gently in a saucepan while stirring constantly to prevent separation.
• Cheese sauce can be frozen for up to 1 month in a freezer-safe container, but potatoes are best consumed within 3-4 days for maximum quality and texture.
• Keep raw potatoes in a cool, dark pantry at 45-50F, away from onions, and check weekly for sprouting or soft spots to ensure peak potato performance.

Crispy Baked Potatoes with Cheesy Broccoli Sauce

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4.7 from 31 reviews

• Total Time: 1 hour 10 minutes
• Yield: 5 1x

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Description

Creamy Baked Potatoes with Cheesy Broccoli Sauce bring comfort and warmth to your dinner table. Crisp potato skins cradle a luxurious sauce that blends sharp cheddar and fresh broccoli, offering you a wholesome, satisfying meal in minutes.

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Ingredients

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• 4 large russet potatoes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 2 cups fresh broccoli florets, chopped
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups milk (whole or 2%)
• 2 tbsps butter
• 2 tbsps all-purpose flour
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Potato Preparation: Thoroughly cleanse potatoes, puncture with fork, massage with olive oil, and dust with kosher salt.
2. Potato Roasting: Position potatoes directly on oven rack at 400F (200C), allowing 50-60 minutes of uninterrupted baking until fork-tender.
3. Broccoli Processing: Steam florets until perfectly soft, approximately 3-5 minutes, then drain completely.
4. Cheese Sauce Foundation: Create a roux by melting butter and incorporating flour, whisking continuously for smooth integration.
5. Sauce Development: Gradually introduce milk, stirring consistently until sauce reaches luxurious thickness, eliminating potential lumps.
6. Cheese Incorporation: Reduce heat, blend cheddar cheese, garlic powder, salt, and black pepper into sauce, ensuring silky consistency.
7. Final Assembly: Fold steamed broccoli into cheese sauce, then lavishly cascade mixture over split, fluffy potato interiors.
8. Serving: Present immediately while sauce remains warm and potatoes retain their delightful, steaming character.

Notes

• Thoroughly scrub and dry potatoes before piercing to ensure even cooking and crispy skin.
• Coat potatoes lightly with olive oil and kosher salt to enhance flavor and create a delicious crispy exterior.
• Whisk milk gradually into the roux to prevent lumps and achieve a silky-smooth cheese sauce consistency.
• Steam or boil broccoli just until tender to maintain vibrant color and prevent overcooking.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 30 mg