How to Create the Perfect Cheesy Broccoli Baked Potatoes

Perfect Baked Potato Technique

Create the ideal baked potato with fluffy interior and crisp skin through proper preparation and baking.

Blanching Broccoli

Achieve bright green, perfectly tender broccoli by blanching for the optimal amount of time.

Cheese Sauce Perfection

Create a smooth, creamy cheese sauce by slowly incorporating ingredients and maintaining proper temperature.

Balanced Assembly

Layer components for the perfect distribution of flavors and textures in every bite.

Baking Tips

For crispier potato skins, rub the potatoes with oil and salt before baking.

To save time, you can microwave the potatoes for 10-12 minutes before finishing them in the oven for 15-20 minutes.

For a healthier version, use low-fat milk and cheese, and Greek yogurt instead of sour cream.

Add cooked, crumbled bacon or diced ham to the cheese sauce for a non-vegetarian option.

Leftover potatoes can be refrigerated and reheated in the microwave or oven the next day.

For extra flavor, mix some herbs like thyme or rosemary into the olive oil before rubbing on the potatoes.

Try different cheese combinations, like adding smoked gouda or pepper jack for more complex flavor.

Make it a meal prep option by preparing the cheese sauce and broccoli ahead of time and storing separately.

Cheesy Broccoli Baked Potatoes

Name: Cheesy Broccoli Baked Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: American, Comfort Food
Ingredients: 4 large russet potatoes, scrubbed clean; 2 tablespoons olive oil; 1 teaspoon sea salt; 4 cups broccoli florets, cut into bite-sized pieces; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups milk; 2 cups shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/8 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 3 green onions, thinly sliced; 1/4 cup sour cream, for serving (optional); 2 tablespoons bacon bits (optional)

These hearty baked potatoes are loaded with tender broccoli florets and smothered in a rich, creamy cheese sauce. The fluffy interior of the potato pairs perfectly with the crunchy broccoli and smooth cheese topping, creating a satisfying vegetarian main dish that's both comforting and nutritious. While requiring some preparation, this medium-difficulty recipe delivers a delicious meal that works as a side dish or a complete dinner option when you're craving something substantial.

Prep Time

15 Minutes

Cook Time

60 Minutes

Total Time

75 Minutes

Chef

JUE

Ingredients

Custard Cream

4 large russet potatoes, scrubbed clean

2 tablespoons olive oil

1 teaspoon sea salt

4 cups broccoli florets, cut into bite-sized pieces

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

2 cups shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon cayenne pepper (optional)

Salt and black pepper to taste

3 green onions, thinly sliced

1/4 cup sour cream, for serving (optional)

2 tablespoons bacon bits (optional)

Instructions

Preheat the oven to 425°F (220°C). Poke each potato several times with a fork.

Rub the potatoes with olive oil and sprinkle with sea salt. Place them directly on the oven rack.

Bake for 45-60 minutes until tender when pierced with a fork.

About 15 minutes before the potatoes are done, bring a medium pot of salted water to a boil.

Add broccoli florets and blanch for 3-4 minutes until bright green and just tender. Drain and set aside.

In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.

Gradually whisk in milk and continue stirring until mixture begins to thicken, about 3-5 minutes.

Reduce heat to low and add 1 1/2 cups of cheddar cheese and all of the Monterey Jack cheese. Stir until melted and smooth.

Add garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir to combine.

Fold the blanched broccoli into the cheese sauce.

Once potatoes are done, remove from oven and let cool slightly. Cut a slit in the top of each potato and gently squeeze the ends to open them up.

Fluff the inside of each potato with a fork, being careful not to break through the skin.

Spoon the cheesy broccoli mixture generously over each potato.

Sprinkle with remaining 1/2 cup of cheddar cheese and return to the oven for 5 minutes to melt the cheese.

Top with sliced green onions, a dollop of sour cream, and bacon bits if using. Serve immediately.

Cheesy Broccoli Baked Potatoes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Cheesy Broccoli Baked Potatoes

Cheesy Broccoli Baked Potatoes

Ingredients

Instructions