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Cheesy Broccoli Potatoes

Featured in Veggie meals full of flavor.

Transform baked potatoes into a simple vegetarian meal topped with velvety cheese sauce and broccoli. Start by cleaning and prepping the potatoes, brushing them with olive oil, and baking until tender. The sauce uses a smooth roux base enriched with spices like cayenne, thyme, and nutmeg, folded with fresh cheddar for richness. Steam the broccoli briefly to keep it crisp and vibrant, then load everything together for a hearty, comforting dish.
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Maria from tastyhush
Updated on Sat, 26 Apr 2025 21:40:55 GMT
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CHEESY BROCCOLI BAKED POTATOES | tastyhush.com

These Cheesy Broccoli Loaded Potatoes take fluffy baked spuds to another level with fresh green veggies and a creamy, made-from-scratch cheese topping. It's an adaptable dish that works great as a standalone dinner or tasty side, turning basic ingredients into something seriously satisfying.

I've spent tons of time getting this recipe just right, and I found that properly cooked potatoes and an ultra-smooth cheese topping make all the difference. Even my kids who usually push veggies around their plates ask for more when this shows up at dinner.

Must-Have Ingredient Lineup

  • Russet potatoes: Go for medium ones that are all about the same size
  • Sharp cheddar: Grate it yourself for better melting
  • Whole milk: Gives you the creamiest sauce possible
  • Fresh broccoli: Chop into bite-sized pieces
  • Quality butter: Needed for the base of your sauce
  • Fresh thyme: Brings a nice background flavor
  • Nutmeg: The hidden touch that makes the sauce amazing

Complete Cooking Instructions

Getting Potatoes Ready:
Clean them well. Wipe completely dry. Poke several holes. Rub with oil. Sprinkle with salt.
Baking Method:
Get your oven nice and hot. Set spuds right on the oven rack. Look at them halfway. Poke to check if done. Let them cool slightly.
Cooking the Broccoli:
Make pieces the same size. Steam until vibrant green. Keep a bit of crunch. Add salt right away. Don't let them get cold.
Making the Cheese Sauce:
Warm butter gently. Mix in flour well. Pour milk in small amounts. Keep stirring. Mix cheese in after removing from heat.
Putting It Together:
Cut potatoes open nicely. Fluff the insides. Add each part thoughtfully. Pour warm sauce over top. Eat right away.
BEST BAKED POTATOES WITH BROCCOLI & CHEESE SAUCE Pin it
BEST BAKED POTATOES WITH BROCCOLI & CHEESE SAUCE | tastyhush.com

This dish started with my grandma's basic baked potato that I upgraded with wholesome broccoli and homemade cheese sauce.

Handling Heat Just Right

After making this countless times, I've learned that getting the timing and temperature right matters a ton. Your potatoes should be steaming when you cut them open, your broccoli should be warm with a slight bite, and your cheese sauce needs to be freshly made and flowing. Getting this dance right means everything tastes its best.

Prep-Ahead Tricks

While it tastes amazing fresh, you can get parts ready early. I often cook the potatoes and broccoli hours before dinner, then warm them up while I whip up fresh cheese sauce just before we eat. This makes getting dinner on the table way easier.

Keeping Leftovers Fresh

Got extras? Keep everything separate in the fridge. Warm potatoes in the microwave or oven, give broccoli a quick steam again, and slowly heat the cheese sauce with a little extra milk to bring back its smooth texture.

Ways to Serve It

We love setting up a potato bar with extra cheese sauce, bacon bits, more steamed broccoli, and fresh chives. Everyone gets to load their potato exactly how they want, and it makes dinner more fun for everyone.

Mix It Up Your Way

I've tried lots of different twists on this dish. Adding roasted garlic to the cheese sauce makes it even better, and a dash of smoked paprika gives nice color and flavor. Want more protein? Toss in some chopped ham or turkey.

Fixing Common Problems

If your cheese sauce gets too thick, slowly add warm milk while stirring until it looks right. When potatoes need more time, give them another 10-15 minutes in the oven. It's better to cook them a bit too long than serve them hard in the middle.

BEST BAKED POTATOES WITH BROCCOLI & CHEESE SAUCE Pin it
BEST BAKED POTATOES WITH BROCCOLI & CHEESE SAUCE | tastyhush.com

These Cheesy Broccoli Loaded Potatoes have become a go-to meal at our house. The mix of soft, fluffy potatoes with tender broccoli and that velvety cheese sauce creates something that hits the spot every time. They satisfy both comfort food cravings and healthy eating goals, making everyone at the table happy from grownups to little ones.

Frequently Asked Questions

→ Why poke holes in the potatoes?
Letting steam escape keeps the potatoes from bursting and helps cook them evenly.
→ Can I make the sauce early?
You can. Warm it slowly and stir in some milk to fix the consistency when reheating.
→ Why should cheese go in slowly?
It keeps the sauce smooth, stopping it from clumping or separating.
→ Can I use other cheeses?
Absolutely! Swap with Gruyere, Monterey Jack, or mix different melting cheeses.
→ What’s the point of foil under the rack?
Foil catches drips from the potatoes, so your oven doesn’t get messy.

Cheesy Broccoli Potatoes

Fluffy baked potatoes loaded with steamed broccoli and creamy cheddar cheese sauce spiced with nutmeg, cayenne, and aromatic herbs for a flavorful touch.

Prep Time
10 Minutes
Cook Time
60 Minutes
Total Time
70 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Potatoes

01 3 large russet potatoes (or however many you'd like)
02 3 tablespoons olive oil
03 Coarse kosher salt

→ Vegetables

04 3 cups of broccoli florets

→ Cheese Sauce

05 4 tablespoons butter
06 ¼ cup all-purpose flour
07 2 cups milk (or 12 ounces of evaporated milk mixed with 1 cup of water)
08 8 ounces of shredded cheddar or cheddar jack cheese
09 A pinch of ground nutmeg
10 A small pinch of cayenne pepper
11 ½ teaspoon dried thyme
12 Salt and black pepper, adjust to your taste

Instructions

Step 01

Warm up your oven to 350°F and line the lower rack with foil to catch anything that might drip.

Step 02

Wash the potatoes, stab them a few times with a fork, rub olive oil on the skins, and give them a sprinkle of kosher salt.

Step 03

Put the potatoes in the oven and bake them for about an hour, or until you can easily poke through with a fork.

Step 04

Heat butter until melted, stir in flour, then gradually whisk in milk. Throw in your spices and let it simmer. Lower the heat, then stir in the cheese little by little until smooth.

Step 05

Steam the broccoli by putting florets and 2 tablespoons of water in a microwave-safe bowl. Cook for 6-8 minutes.

Step 06

Cut open the baked potatoes, pile on the cooked broccoli, and drizzle with the creamy cheese sauce.

Notes

  1. Great option for a no-meat main course
  2. You can bake extra potatoes if feeding more people
  3. Regular milk works fine if you don't have evaporated milk and water
  4. Let the hot potatoes rest 5 minutes before slicing them open

Tools You'll Need

  • Big saucepan
  • Whisk for mixing
  • Sheet pan
  • Foil
  • Microwave-safe container

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, butter, milk)
  • Contains gluten from the flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 30 g
  • Total Carbohydrate: 31 g
  • Protein: 16 g