Broccoli Cheese Baked Potato

A warm and simple meal of baked potato topped with broccoli and cheese.

introduction

This Broccoli Cheese Baked Potato is easy and comforting. It uses common ingredients and cooks in one oven. If you want a matching starter, try a warm broccoli cheese soup recipe to round the meal. The steps below are clear and quick.

why make this recipe

• It is filling and low fuss.
• Kids and adults like the cheesy broccoli mix.
• You can make it with basic pantry items.
• It works as a main or a side.

how to make Broccoli Cheese Baked Potato

Bake the potatoes until soft, steam the broccoli, make a quick cheese sauce, and combine. Scoop the spongy potato inside and spoon the broccoli cheese over it. The sauce thickens on the stove and melts the cheese so the topping stays warm on the potato.

Ingredients :

4 large russet potatoes, 2 cups broccoli florets, 1 cup shredded cheddar cheese, 1 cup milk, 4 tablespoons butter, 2 tablespoons all-purpose flour, Salt and pepper to taste

Directions :

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them with a fork. Bake for 45-60 minutes until tender.
3. While the potatoes bake, steam the broccoli florets until tender, about 5-7 minutes.
4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until thickened.
5. Stir in the cheese until melted, then mix in the steamed broccoli. Season with salt and pepper.
6. Once the potatoes are done, remove them from the oven, slice them open, and fluff the insides with a fork.
7. Spoon the broccoli cheese mixture over the potatoes and serve hot.

how to serve Broccoli Cheese Baked Potato

Serve hot on a plate. Cut the potato open so steam escapes and the sauce soaks in. Add a sprinkle of extra cheese or a dash of black pepper. For a fuller plate, serve with a simple salad or a side like mashed potatoes with Boursin cheese.

how to store Broccoli Cheese Baked Potato

Cool leftovers to room temperature within 2 hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts, stirring once. You can freeze the broccoli cheese mix (not the whole baked potato) for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Broccoli Cheese Baked Potato

• Choose russet potatoes for a fluffy inside.
• Pierce potatoes so they do not burst in the oven.
• Steam broccoli just until tender for the best texture.
• Use sharp cheddar for stronger flavor.
• If sauce is too thin, cook a bit longer to thicken; if too thick, add a splash of milk.

variation (if any)

• Add cooked bacon or ham for a meaty version.
• Use different cheeses: Monterey Jack, Swiss, or a mix.
• Stir in a little mustard or hot sauce to the cheese sauce for a tangy kick.
• Mix in chopped spinach instead of or with broccoli.

FAQs

Q: Can I bake potatoes faster?
A: Yes. Microwave each potato for 6-8 minutes to start, then finish in the oven for 10-15 minutes to crisp the skin.

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well, then chop and add to the cheese sauce.

Q: How do I make the sauce smoother?
A: Whisk constantly while adding milk and cook on medium-low. Strain if needed to remove lumps.

Q: Is this recipe kid-friendly?
A: Yes. Most kids like the cheese and potato. You can chop broccoli small for picky eaters.

Conclusion

This Broccoli Cheese Baked Potato is a simple, warm dish you can make any night. For another easy take on the same idea, see this Easy Broccoli Cheese Baked Potatoes Recipe – The Schmidty Wife.

Broccoli Cheese Baked Potato

A warm and comforting baked potato topped with a cheesy broccoli mixture, perfect as a main dish or side.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large russet potatoes Choose russet for a fluffy inside.
• 2 cups broccoli florets Steam until tender.
• 1 cup shredded cheddar cheese Use sharp cheddar for stronger flavor.
• 1 cup milk Add gradually to the sauce.
• 4 tablespoons butter Melt in saucepan.
• 2 tablespoons all-purpose flour For thickening the cheese sauce.
• to taste Salt and pepper Season the cheese sauce.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them with a fork.
3. Bake for 45-60 minutes until tender.
4. While the potatoes bake, steam the broccoli florets until tender, about 5-7 minutes.

Making the Cheese Sauce

1. In a saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for 1-2 minutes.
3. Gradually add the milk, whisking continuously until thickened.
4. Stir in the cheese until melted, then mix in the steamed broccoli.
5. Season the mixture with salt and pepper.

Serving

1. Once the potatoes are done, remove them from the oven and slice them open.
2. Fluff the insides with a fork.
3. Spoon the broccoli cheese mixture over the potatoes and serve hot.

Notes

Serve with a sprinkle of extra cheese or a dash of black pepper. For a fuller plate, pair with a simple salad or mashed potatoes with Boursin cheese. To store, cool leftovers within 2 hours and refrigerate for up to 3 days.