If you love a loaded baked potato with gooey cheese and creamy sauce, this recipe is for you! These cheesy baked potatoes with broccoli cheese sauce are warm, comforting, and perfect for a cozy meal. Crispy-skinned baked potatoes are smothered in a rich, homemade cheese sauce packed with tender broccoli. Whether you serve them as a main dish or a hearty side, they’re always a hit!

Why You’ll Love This Recipe

Classic comfort food – Creamy, cheesy, and totally satisfying.
Easy to make – Simple ingredients, no fancy techniques.
Customizable – Add protein or extra veggies to make it a full meal.
Great for meal prep – Bake the potatoes ahead and reheat when needed.

Ingredients

(Full list of ingredients below!)

Russet potatoes
Broccoli florets
Butter
Flour
Milk
Cheddar cheese
Seasonings

Directions

Step 1: Bake the Potatoes

Scrub the russet potatoes clean, then poke them a few times with a fork. Bake at 400°F (200°C) for about 50-60 minutes until fork-tender.

Step 2: Steam the Broccoli

While the potatoes are baking, steam the broccoli florets until they’re tender but still bright green. Set aside.

Step 3: Make the Cheese Sauce

In a saucepan, melt butter and whisk in flour to make a roux. Cook for a minute, then slowly whisk in milk until smooth. Stir in shredded cheddar cheese, season, and cook until thick and creamy. Add the steamed broccoli and mix well.

Step 4: Assemble and Serve

Slice open the baked potatoes, fluff the inside with a fork, and generously spoon the broccoli cheese sauce on top. Serve immediately!

Expert Tips and Tricks

Crispier skins – Rub the potatoes with oil and salt before baking.
Make it extra cheesy – Use a mix of cheddar and mozzarella.
Thin out the sauce – Add a splash of milk if it gets too thick.

Recipe Variations and Possible Substitutions

Loaded version – Top with crispy bacon bits and sour cream.
Spicy kick – Add a pinch of cayenne or chopped jalapeños.
Vegan-friendly – Use plant-based butter, milk, and cheese.

Serving and Pairing Suggestions

Grilled chicken or steak – A great protein to serve on the side.
Crisp green salad – Lightens up the meal.
Garlic bread – Because more carbs are always a good idea!

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave or warm in the oven at 350°F (175°C) until heated through.
Freezing: Freeze just the cheese sauce (not the baked potatoes) for best texture.

FAQs

Can I use frozen broccoli?
Yes! Just thaw and steam it before adding to the cheese sauce.
What’s the best cheese for this sauce?
Sharp cheddar works best, but you can mix in gouda or Monterey Jack.
Can I make the sauce ahead of time?
Yes! Store it in the fridge and reheat over low heat before serving.
Are there other potato options?
Yes! Try Yukon Golds for a creamier texture.

Conclusion

These cheesy baked potatoes with broccoli cheese sauce are everything you want in a comforting meal—crispy potatoes, rich cheese sauce, and tender broccoli in every bite. Whether you’re making them for dinner or a side dish, they’re guaranteed to be a favorite!

Cheesy Baked Potatoes with Broccoli Cheese Sauce – The Ultimate Comfort Food

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These cheesy baked potatoes with broccoli cheese sauce are the ultimate comfort food! Crispy russet potatoes are baked to perfection and topped with a rich, creamy cheddar cheese sauce filled with tender broccoli florets. Whether served as a main course or a hearty side dish, this recipe is easy, satisfying, and perfect for any meal.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 4–6 servings 1x
Category: Main Course, Side Dish
Method: Baking, Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Step 1: Bake the Potatoes

Preheat oven to 400°F (200°C).
Scrub the russet potatoes clean and pat dry. Poke each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle with salt for crispy skin.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until fork-tender.

Step 2: Steam the Broccoli

While the potatoes are baking, steam the broccoli florets until tender but still vibrant green. Set aside.

Step 3: Prepare the Cheese Sauce

In a medium saucepan, melt butter over medium heat.
Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux.
Gradually whisk in milk, stirring continuously until smooth and slightly thickened.
Reduce heat to low and add shredded cheddar cheese, stirring until melted and creamy.
Season with salt, pepper, garlic powder, and paprika (if using).
Stir in the steamed broccoli florets and mix well.

Step 4: Assemble and Serve

Slice each baked potato open and fluff the insides with a fork.
Generously spoon the broccoli cheese sauce over each potato.
Serve immediately and enjoy!

Notes

For extra crispy potato skins, bake directly on the oven rack instead of a baking sheet.
Add cooked bacon, grilled chicken, or sautéed mushrooms for extra flavor.
If the cheese sauce becomes too thick, add a splash of milk to reach desired consistency.