Cheesy Broccoli Baked Potatoes are the kind of warm, comforting meal you turn to when you want something simple, satisfying, and budget-friendly. The combination of crispy baked potato skins, fluffy interiors, tender broccoli, and smooth cheddar cheese sauce makes this dish a dependable dinner, lunch, or hearty side. It’s naturally vegetarian, customizable, and easy enough for busy evenings while still tasting like a comfort-food classic.

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This version keeps the ingredients straightforward—russet potatoes for the fluffiest texture, just-tender broccoli for freshness, and a stovetop cheese sauce that comes together in minutes. Whether you’re building a full dinner around these potatoes or preparing them as a crowd-pleasing side, the results are reliably delicious.

Why You’ll Love This Recipe

• Crispy potato skins with soft, fluffy centers
• Creamy homemade cheddar sauce
• Easy vegetarian meal or comfort-food side
• Customizable with proteins or additional toppings
• Pinterest-friendly keywords: loaded baked potatoes, cheesy broccoli potatoes, easy vegetarian dinner, broccoli cheddar potatoes, comfort-food recipe

Ingredients

For the Baked Potatoes

• 4 large russet potatoes
• 1 tbsp olive oil
• ½ tsp salt

Cheddar Cheese Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk (whole or 2%)
• 1 ½ cups shredded cheddar cheese
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Broccoli

• 2 cups broccoli florets
• Pinch of salt for boiling water

Optional Toppings

• Sour cream
• Green onions
• Extra cheese
• Bacon bits (optional)

How to Make Cheesy Broccoli Baked Potatoes

Before You Begin:
Preheat your oven and prepare cookware as needed. Use caution when handling hot potatoes, pans, and sauce. Cooking times and results may vary depending on potato size and oven performance.

1. Bake the Potatoes

Oven Method (best texture):

• Preheat oven to 425°F (220°C).
• Scrub and dry potatoes, then poke holes with a fork.
• Rub each potato with olive oil and salt.
• Place directly on oven rack and bake 45–60 minutes until soft. Bake until potatoes are tender when pierced with a fork and reach at least 210°F (99°C) internally for fluffiest texture.
  

Microwave Method (fastest):

• Poke holes in potatoes.
• Microwave 5 minutes, flip, then continue cooking 1–2 minutes at a time until tender.

2. Cook the Broccoli

• Bring salted water to a boil.
• Add broccoli and cook 3–4 minutes until bright green and tender.
• Drain and set aside.

3. Make the Cheddar Sauce

• Melt butter in a saucepan over medium heat.
• Whisk in flour and cook 1 minute.
• Slowly add milk, whisking constantly until thickened.
• Remove from heat and stir in cheddar cheese, garlic powder, salt, and pepper until smooth.

4. Assemble the Loaded Potatoes

• Slice baked potatoes open.
• Fluff the centers with a fork.
• Spoon warm cheese sauce over the potato.
• Add broccoli, then drizzle with more cheese sauce.
• Finish with toppings such as sour cream or green onions.

How to Serve Cheesy Broccoli Baked Potatoes

• As a vegetarian main dish
• With a green salad for a balanced meal
• As a hearty side alongside grilled chicken or steak
• As a comfort-food dinner topped with extra cheddar
• In a build-your-own potato bar for gatherings

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Storage & Reheating

Refrigerator

Store fully cooled potatoes in an airtight container for up to 3 days. Do not leave cooked potatoes at room temperature for extended periods, as bacteria can grow quickly.

Freezer

You can freeze the potatoes, but make the cheese sauce fresh when reheating for best texture.

Reheat

• Oven: 375°F for 15 minutes (keeps the skin crisp)
• Microwave: Heat in 30-second bursts until warm

Tips for Success

• Russet potatoes provide the fluffiest texture.
• Poking holes prevents potatoes from bursting.
• Warm milk blends smoothly into the sauce.
• Steam broccoli until just tender for the best bite.
• Add more milk if the cheese sauce becomes too thick.

Common Mistakes to Avoid

• Adding cheese while the sauce is too hot → grainy texture
• Undercooking potatoes → dense centers
• Skipping the roux step → thin or watery sauce
• Over-microwaving baked potatoes → rubbery skin
• Using cold ingredients → lumpy cheese sauce

FAQ

1. Can I use frozen broccoli?
Yes. Steam or microwave according to package directions before adding to the potatoes.

2. What cheese works best?
Sharp cheddar provides the richest flavor, but Monterey Jack or a blend melts well too.

3. Can I prep this recipe ahead of time?
Yes. Bake the potatoes and prep the broccoli ahead. Make fresh cheese sauce when serving.

4. Do I have to use russet potatoes?
No, but russet potatoes deliver the lightest, fluffiest interior.

5. How do I keep the cheese sauce smooth?
Remove the pan from heat before adding cheese and stir gently until melted.

6. Can I add protein to make it a full meal?
Yes—shredded chicken, bacon bits, cooked sausage, or black beans work well.

Conclusion

Cheesy Broccoli Baked Potatoes make a dependable, comforting meal that combines crispy skins, fluffy interiors, and a velvety cheddar sauce. They’re easy to prepare, budget-friendly, and versatile enough to work as a main dish or satisfying side. With simple ingredients and a straightforward method, this recipe delivers reliable results every time. The tender broccoli and rich cheese topping create a warm, familiar flavor that appeals to both kids and adults, making it a smart addition to any weeknight dinner rotation. It reheats well, adapts to different toppings, and always brings cozy, homemade comfort to the table.

Recipe Card

Cheesy Broccoli Baked Potatoes

Author: Isaac Blogger
Course: Main Dish, Vegetarian
Cuisine: American
Method: Oven + Stovetop
Servings: 4
Estimated Calories: ~450 per serving

Before You Begin

Preheat your oven and prepare cookware as needed. Use caution when handling hot pans, potatoes, and sauce. Cooking times and results may vary depending on potato size and oven performance.

Ingredients

For the Potatoes

• 4 large russet potatoes
• 1 tbsp olive oil
• ½ tsp salt

For the Cheddar Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk (whole or 2%)
• 1 ½ cups shredded cheddar cheese
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

For the Broccoli

• 2 cups broccoli florets
• Pinch of salt for boiling water

Optional Toppings

• Sour cream
• Green onions
• Extra cheddar
• Bacon bits (optional)

Instructions

1. Bake the Potatoes
   Preheat oven to 425°F (220°C). Scrub, dry, and poke holes in each potato. Rub with olive oil and salt.
   Bake 45–60 minutes, or until potatoes are tender when pierced with a fork and the centers reach about 210°F (99°C).
   Microwave option: Cook 5 minutes, flip, then cook in 1–2 minute intervals until soft.
2. Cook the Broccoli
   Bring a pot of salted water to a boil. Add broccoli and cook 3–4 minutes until tender-crisp and bright green. Drain well.
3. Make the Cheddar Sauce
   Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
   Slowly whisk in milk until smooth and thickened. Remove from heat and stir in cheddar cheese, garlic powder, salt, and pepper until melted and smooth.
4. Assemble the Potatoes
   Slice baked potatoes open carefully—steam may escape. Fluff centers with a fork.
   Spoon warm cheese sauce inside, top with broccoli, and drizzle with more cheese sauce. Add optional toppings as desired.

Storage Instructions

• Refrigerate fully cooled potatoes in an airtight container for up to 3 days.
• Reheat in the oven at 375°F for 15 minutes or in the microwave in short bursts.
• Freeze potatoes without cheese sauce for best texture.
• Safety Note: Do not leave cooked potatoes at room temperature for extended periods.

Nutrition values are estimates and can vary based on brands and portion sizes. Always verify using your own ingredients if tracking macros.