Creamy, cheesy, and delicious, this Broccoli And Cheese Baked Potato recipe will delight your family.
I’ve lost count of how many times I’ve gone to fast-food drive-thru restaurants to get a broccoli and cheese baked potato for dinner. It’s so easy to pull up to a window, take my bag, go home, and eat. Unfortunately, many of those potatoes were hours old, over-cooked, or an unappealing shade of light brown on the inside.
Since I discovered this easy broccoli and cheese baked potatoes recipe, I don’t do that anymore. It’s super easy to put together, and most of the cooking time involves letting the taters bake in the oven. I like to get them started as soon as I get home from work. By the time they’re done, I’ve completed a chore or two and am ready to sit down to a lovely homemade meal.
The cheese sauce is delightfully creamy and just flavorful enough, thanks to the paprika, garlic powder, and onion powder. Roasting the broccoli in the final few minutes of baking the potatoes gives them a lovely depth of flavor. Once you top your taters with that silky sauce and vibrant veggies, this dish delights all your senses!
Why freshly shredded cheese is best
Pre-shredded cheese from the store may seem like a time saver. But store-bought shredded cheese often contains anti-caking agents, such as cellulose or potato starch, to prevent the shreds from sticking together. While these additives are safe to eat, they can interfere with the cheese’s ability to melt smoothly, sometimes resulting in a grainy or less creamy sauce.
For the best texture and flavor in your cheese sauce, shred the cheese yourself from a block. This only takes a few minutes—especially if you use the largest holes on a box grater—and you can easily get it done while the potatoes are baking. If that still feels like too much work, try cutting the cheese into small cubes—so long as you stir the sauce continuously, the cubes will melt quickly and evenly.
Taking this extra step ensures a richer, smoother, and more flavorful cheese sauce for your baked potatoes.
How do I store leftovers?
Let any leftover broccoli and cheese-topped baked potatoes cool to room temp, then store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven, loosely covered with foil, for 15-20 minutes. Better yet, store the cooked potatoes, broccoli, and cheese sauce separately. The potatoes and broccoli will keep for up to 4 days in the fridge, and the cheese sauce will stay good for about 5 days. These individual components can also be frozen for up to 2-3 months, though the cheese sauce may separate upon thawing. Warm each one in the microwave before assembling and enjoying. I don’t recommend freezing the topped potatoes, as the texture will really suffer.
Serving suggestions
Although broccoli and cheese baked potatoes make a great main course, you might want to serve them alongside something else. Some ideal options for combinations include Strawberry-Walnut Salad, Wedge Salad, Vegan Mushroom Soup, and Green Pea Soup. To amp up the protein, try Poached Fish (great with the cheese sauce on top), Pan-Seared Salmon, and Baked Chicken Leg Quarters. If you’re looking for a great topping to add to the broccoli and cheese, make this Crock-Pot BBQ Chicken. YUM!
Ingredients
- 4 russet potatoes washed and dried
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 2 broccoli crowns cut into florets
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt for cheese sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F. Poke each potato several times with a fork so steam can escape. Coat the potatoes with 1 tablespoon of olive oil, ensuring to rub the oil evenly, then season with salt and pepper. Arrange the potatoes on a baking sheet.
- Bake the potatoes until they are fork-tender, about 45-55 minutes.
- Toss the broccoli florets with the remaining 1 tablespoon olive oil. During the final 15 minutes of baking, add the broccoli to the baking sheet.
- In the meantime, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until the mixture thickens.
- Add the paprika, garlic powder, onion powder, and a pinch of salt. Mix in the shredded cheddar cheese and stir until the sauce becomes smooth and creamy.
- Take the potatoes out of the oven. Cut each one open, carefully fluff the insides with a fork, and generously drizzle the cheese sauce on top, followed by the broccoli. Serve while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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