These Broccoli Cheese Baked Potatoes are the ultimate comfort food, combining crispy, fluffy baked potatoes with a creamy, cheesy broccoli topping. The earthy flavor of the baked potato pairs perfectly with the vibrant green broccoli, and the gooey cheese sauce adds richness that makes each bite irresistible. This dish is both satisfying and nutritious, offering a great way to get your veggies in while indulging in a cozy, cheesy treat. You can serve them as a hearty side dish or enjoy them as a main course for a lighter meal. Whether you’re making them for a family dinner or a casual weeknight meal, these Broccoli Cheese Baked Potatoes are sure to please everyone at the table.
Ingredients:
- 4 large russet potatoes
- 2 cups fresh broccoli florets (or frozen broccoli, thawed and drained)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Olive oil, for brushing
- Chopped green onions (optional, for garnish)
Instructions:
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry with a paper towel. Prick each potato a few times with a fork. Rub the potatoes with a little olive oil and sprinkle them with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and a fork can easily pierce through the flesh.
- Cook the Broccoli: While the potatoes are baking, steam or blanch the broccoli florets until they are tender but still bright green. If you’re using fresh broccoli, steam for about 4-5 minutes; if using frozen, simply microwave for 1-2 minutes. Drain any excess water and chop the broccoli into smaller bite-sized pieces.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the garlic powder and onion powder. Slowly add the milk, stirring continuously until the mixture begins to warm. Gradually whisk in 1 cup of the shredded cheddar cheese, stirring until the cheese is fully melted and the sauce becomes smooth and creamy. Season with salt and pepper to taste. Remove from heat.
- Assemble the Potatoes: Once the potatoes are done baking, remove them from the oven and allow them to cool for a few minutes. Cut a slit down the center of each potato, gently fluff the insides with a fork, and season with a little salt and pepper.
- Top with Broccoli and Cheese: Spoon the steamed broccoli evenly over the fluffed potato flesh. Pour the cheese sauce over the broccoli, and top with the remaining ½ cup of shredded cheddar cheese. Place the loaded potatoes back in the oven for an additional 5-10 minutes, or until the cheese is bubbly and melted.
- Garnish and Serve: Remove the potatoes from the oven and garnish with chopped green onions, if desired. Serve immediately.
These Broccoli Cheese Baked Potatoes are rich, creamy, and full of flavor. The combination of cheesy goodness with tender broccoli makes for a well-balanced meal that satisfies both the taste buds and the tummy. They’re a great way to elevate the humble baked potato into something special, perfect for a cozy dinner or a fun side dish at any gathering!
