Baked Potatoes with Broccoli Cheese Sauce
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Baked Potatoes with Broccoli Cheese Sauce are warm, comforting, and perfect for game days or cozy winter evenings. Tender baked potatoes are even better with a creamy, cheesy sauce with soft and earthy broccoli bites. Top with shredded cheese and sour cream if you need even more dairy goodness. Add this option to a baked potato bar for watching the big game, hosting a fall party, or just your family’s favorite weeknight dinner. It’s fast, easy, vegetarian, and budget-friendly!
Ever since I was a young girl I’ve loved broccoli cheese potatoes. I mean who doesn’t? They taste amazing! Baked potatoes are a breeze to make and this broccoli cheese sauce is too. Then if you make it with my slow cooker potatoes you can have dinner ready about 15 minutes after getting home from work! The ingredients and instructions are so simple that anyone can make or help with this potato recipe. My kind of easy dinner, plus even your kids will love it!
Baked Potatoes with Broccoli Cheese Sauce
The key to a loaded baked potato is to use large russet potatoes and be sure they’re fork-tender. You should be able to easily mash the potato flesh without too much muscle.
I also urge you to use a good sharp cheddar cheese and skip pre-shredded cheese if you can. Sharp cheddar that you shred yourself will have a much more vibrant flavor.
Need a little more spice? Sprinkle a little cayenne pepper into your cheese and broccoli filling.
If you want a more hearty meal this would be great served with grilled or baked chicken or just some fresh baked bread is always good in my book.
Baked Potato Recipes
Baked potatoes are just so satisfying, and their warm and comforting nature makes them an easy choice for the fall and winter. Here are a few of my favorite baked potato recipes whether they’re your perfect side dish or made for your main dish.
Enjoy!
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Baked Potatoes with Broccoli Cheese Sauce
Ingredients
- 3 medium Russet potatoes , scrubbed and rinsed
- 2 Tbsp butter , diced into 4 pieces
- 2 Tbsp all-purpose flour
- 1/4 tsp (scant) onion powder
- 1/8 tsp (scant) garlic powder
- 1 cup milk
- Salt and freshly ground black pepper
- 1 cup shredded sharp cheddar (4 oz)
- 1 cup chopped steamed broccoli florets (they should be chopped up into very small pieces and then measured)*
Instructions
- Heat to 400 degrees. Pierce each potato several times with a fork. Place potatoes in oven (I never preheat it first with potatoes) and bake until potatoes are tender, about 45 minutes to 1 hour.
- For the broccoli cheese sauce:
- In a small or medium saucepan melt butter over medium heat. Add onion powder, garlic powder and flour and cook, whisking constantly, 1 minutes. While whisking pour in milk, season with salt and pepper to taste and allow mixture to cook, stirring constantly, until it boil and mixture has thickened. Reduce to warm heat and stir in cheddar cheese. Stir until cheese has melted then stir in steamed broccoli. Serve warm over potatoes.
- *You can cook the broccoli any way you prefer, you can cook in a little water in a saucepan covered with a lid, in the microwave with water or steam which is the way I prefer. Just drain it well if cooking in water.