Cheesy Baked Potatoes with Broccoli Cheese Sauce

Cheesy Baked Potatoes with Broccoli Cheese Sauce make the most amazing meatless main dish for lunch or dinner and double as a saucy side dish. This crave-worthy recipe is an amazing way to add more veggies to your plate!

Cheesy Broccoli Cheddar Sauced Baked Potato

Broccoli and cheddar is the most classic combo. It’s right up there with peanut butter and jelly, coffee and donuts, and (dare I say) chips and guac.

The 120+ ravereviews on my Broccoli and Cheese Soup can surely attest to that.

While I will eagerly scarf a pan full of roasted broccoli with nothing more than a little salt, pepper, and olive oil, some days simply call for broccoli straight up swimming in cheese sauce.

Today is one of those days.

As most of you already know by now, I am a huge fan of stuffing veggies inside of veggies. I will always opt for vegetable inception when given the opportunity. Since I’ve been in a spud-stuffing mood as of late, it’s time for me to finally share my infamous broccoli and cheddar baked potatoes.

Ingredients Needed

The ingredients used in this crave-worthy recipe are super basic and most likely things you keep on hand on a regular basis!

  1. russet potatoes
  2. olive oil
  3. kosher salt
  4. butter
  5. flour
  6. milk (whole or 2%)
  7. garlic powder
  8. ground cayenne pepper
  9. medium cheddar cheese
  10. fresh chopped broccoli florets
  11. salt and pepper to taste
Cheesy Baked Potatoes with Broccoli Cheese Sauce

Cheesy Broccoli Baked Potato Recipe Tips

These easy tips will help set you up for success! Have a question? Ask in the comment section below this recipe and I’ll be happy to answer it!

I like to use medium cheddar cheese for this recipe. It’s the perfect blend of flavor and creaminess. A combination of gouda and sharp cheddar would also be delicious!

For cheese sauce, always freshly grate cheese off the block. Bagged shredded cheese has anti-caking agents in it that will mess with the creaminess of the cheese sauce.

Opt for fresh broccoli when possible for best flavor.

You can 100% save on time and make a speedier version of this recipe by microwaving the potatoes instead of baking them and they’ll still be fantastic. If you’re craving a restaurant-style baked potato with crispy seasoned skin, baking is the way to go.

restaurant style baked potatoes on a baking sheet

How to Cook Perfect Baked Potatoes

Since baking typically takes 50-60 minutes (and microwaving only takes around 6-9 minutes) I tend to choose whatever option I have time for. I can easily justify the longer bake time by planning ahead and catching up on cleaning/laundry while the potatoes cook.

First, preheat the oven to 425℉.

Wash and scrub desired amount of potatoes and poke each in a few different spots with a fork.

Brush all over with olive oil (or melted butter) and sprinkle with kosher salt (my fav) or sea salt.

Bake on a sheet pan for 50-60 minutes (this varies based on spud size typically) until the interior is fork-tender and isn’t solid when pressed or gently squeezed.

Allow them a few minutes to cool on the pan then slice lengthwise and fluff the insides with a fork.

Season to taste, pile on the toppings, and enjoy!

If you need a meal prep option, the sauce can easily be reheated the following day. Simply store in an airtight container in the fridge for up to 3-4 days.

Cheesy Baked Potatoes with Broccoli Cheese Sauce

The recipe for this epic broccoli cheddar sauce makes enough for 2 large russet potatoes (meal-sized) or 3-4 small (side dish sized) spuds. Feel free to make as many as you’d like as it’s oh so easy to double or triple the recipe!

I served these as a tasty vegetarian lunch and they would also make a great side dish – you could even serve 1/2 a spud per person if your using large potatoes.

I have it on good authority that the sauce is also nothing short of amazing over roasted potatoes and even roasted cauliflower florets.

Cheesy Baked Potatoes with Broccoli Cheese Sauce

Cheesy Baked Potatoes with Broccoli Cheese Sauce

Cheesy Baked Potatoes with Broccoli Cheese Sauce make the most amazing meatless main dish for lunch or dinner and double as a saucy side dish. This crave-worthy recipe is an amazing way to add more veggies to your plate!
5 from 1 vote
Course: Main Dish, Side Dish
Cuisine: American
Keyword: Broccoli Cheese Sauce, Cheesy Baked Potatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 2 large russet potatoes
  • olive oil for drizzling
  • kosher salt or sea salt for sprinkling
  • black pepper and fresh chives or scallions for seasoning to taste

BROCCOLI CHEESE SAUCE

  • 2 TBSP unsalted butter
  • 2 TBSP all purpose flour
  • 1 cup milk (whole or 2%)
  • ¼ tsp ground cayenne pepper
  • ⅛-¼ tsp garlic powder
  • ⅛-¼ tsp salt
  • 5.5 ounces freshly grated medium cheddar cheese (not bagged) I use approx. 3/4 the block
  • 2 cups finely chopped broccoli florets

Instructions

FIRST BAKE THE POTATOES

  • Preheat oven to 425℉.
  • Wash and scrub potatoes and poke each in a few different spots with a fork. Brush all over with olive oil and sprinkle with kosher salt or sea salt.
  • Bake on a sheet pan for 50-60 minutes (cook time varies based on spud size) until the interior is fork-tender and gives a little when pressed or gently squeezed.

NEXT MAKE THE BROCCOLI CHEESE SAUCE

  • Make your sauce when there are about 5 minutes left on your oven timer for the potatoes. To make the sauce, first prep and measure out all your ingredients. It's much easier when they're all ready to go as this sauce comes together fast!
  • In a small saucepan, melt butter over medium heat. Once butter has melted add flour and whisk non-stop with a metal whisk as the mixture bubbles and darkens slightly in color.
  • Next slowly add the milk while whisking.
  • Add spices and continue to cook over medium until the sauce begins to thicken and simmer.
  • Reduce heat to lowest setting and slowly add cheese one handful at at time, whisking fully between each handful. Do this for each portion of cheese until your sauce is perfectly smooth and melty.
  • Mix in the broccoli and remove from heat.

STUFF THOSE SPUDS!

  • Once the potatoes are ready, allow them a few minutes to cool on the pan then slice lengthwise and fluff the insides with a fork. Season to taste with black pepper and some fresh chives or scallions
  • Pour the broccoli cheese sauce over the potatoes and add any additional salt + pepper to taste. Dig in while they're hot!

Notes

Need a speedier option? Microwaved potatoes typically take around 6-9 minutes if you’re in a hurry and don’t typically eat the skin.
The nutrition Facts below are estimated for each main dish sized loaded baked potato with cheese sauce using an online recipe nutrition calculator.
Feel free to divide sauce between 3 smaller potatoes or, for a lighter side, serve half a potato per person. Adjustments values as needed and enjoy!

Nutrition

Calories: 695kcal, Carbohydrates: 58g, Protein: 30g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 114mg, Sodium: 743mg, Potassium: 1433mg, Fiber: 5g, Sugar: 9g, Vitamin A: 2017IU, Vitamin C: 91mg, Calcium: 774mg, Iron: 3mg

More Baller Broccoli Recipes

  1. NEW! Cheesy Broccoli Pesto Flatbread Pizza
  2. Roasted Broccoli Chickpea Arugula Salad (READER FAV!)
  3. Creamy Broccoli Tortellini Pasta Bake
  4. Pesto Broccolini via Little Ferraro Kitchen
  5. Cheesy Broccoli Rice Casserole

If you get a chance to try these cheesy baked potatoes with broccoli cheese sauce, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations.

I can’t wait to see what you whip up!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. Your instructions for the Broccoli Cheese Sauce indicate to add the milk AFTER the butter and flour. Is this correct or mixed up?

    1. Hi Carolyn! This is correct. First we make the roux (the butter flour mixture that will thicken our sauce) then the milk is added. Once the roux gets bubbly and darkens slightly in color I add the milk and whisk well. Then allow it to thicken before adding the seasoning and cheese.