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Homemade Baked Potatoes with Broccoli Cheese Sauce photo

Baked Potatoes with Broccoli Cheese Sauce

This Baked Potatoes with Broccoli Cheese Sauce is a comforting delight! Fluffy potatoes topped with creamy, cheesy goodness make for an irresistible meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Potatoes:
  • 3 medium Russet potatoes scrubbed and rinsed
  • 2 Tbsp butter diced into 4 pieces
For the Broccoli Cheese Sauce:
  • 2 Tbsp all-purpose flour
  • 1/4 tsp onion powder (scant)
  • 1/8 tsp garlic powder (scant)
  • 1 cup milk
  • 1 cup shredded sharp cheddar (4 oz)
  • 1 cup chopped steamed broccoli florets (chopped into very small pieces)

Equipment

  • Oven
  • Baking Sheet
  • Medium Saucepan
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Method
 

Method:
  1. Preheat your oven to 400°F (200°C). Pierce the scrubbed Russet potatoes a few times with a fork and place them on the oven rack or on a baking sheet for about 45-60 minutes, or until tender.
  2. While the potatoes are baking, steam the broccoli florets until tender, about 3-4 minutes. Set aside.
  3. In a medium saucepan over medium heat, melt the diced butter. Add flour, onion powder, and garlic powder, stirring continuously for about 1 minute until it forms a roux. Gradually whisk in the milk until there are no lumps. Cook until thickened, about 5-7 minutes, then season with salt and pepper.
  4. Stir in the shredded cheddar cheese until melted and smooth. Fold in the chopped steamed broccoli.
  5. Once the potatoes are baked, let them cool briefly. Cut a slit down the center of each potato and fluff the insides. Spoon the broccoli cheese sauce generously over each potato.
  6. Serve warm and enjoy!

Notes

  • Chop the broccoli into very small pieces for even distribution in the sauce.
  • The sauce can be made ahead of time and reheated before serving.
  • For a gluten-free option, substitute all-purpose flour with cornstarch.