Broccoli Cheese Baked Potatoes Recipe
Delicious broccoli cheese baked potatoes featuring perfectly baked russet potatoes topped with a creamy, flavorful broccoli cheese sauce made from fresh broccoli, sharp cheddar, and a hint of hot sauce for a comforting and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 4 medium baked potatoes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Baked Potatoes
- 2 tablespoons salt
- ½ cup water
- 4 medium russet potatoes (about 8 to 10 ounces each)
Broccoli Cheese Sauce
- 1 head broccoli, chopped into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon hot sauce, more to taste
- 6 ounces sharp cheddar cheese, freshly grated
Instructions
- Prepare the baked potatoes: Preheat your oven to 450 degrees Fahrenheit. Line a rimmed sheet pan with foil and place an oven-safe cooling rack on top if available to ensure even air circulation around the potatoes.
- Create the salt brine: In a bowl, mix 2 tablespoons of salt with ½ cup of water until dissolved. This brine will season the skins of the potatoes.
- Prep the potatoes: Using a fork, prick each potato about six times all over. Roll each potato in the brine to coat all sides, then place them on the prepared sheet pan.
- Bake the potatoes: Bake for 45 to 60 minutes, until the internal temperature reaches 205 degrees Fahrenheit, or a skewer/fork pierces them easily. Once done, remove from oven and slice open quickly to release steam.
- Steam the broccoli: You can steam broccoli on the stovetop by boiling ½ inch of water in a saucepan, placing broccoli above the water, cover, and steam for 3-5 minutes until tender. Alternatively, microwave broccoli in a bowl with ½ inch water, covered with a paper towel, for 2-4 minutes until tender.
- Drain broccoli: Strain broccoli and let it sit uncovered to release moisture. Pat dry with a paper towel if needed to remove excess water from the florets.
- Make the cheese sauce: In a saucepan over medium heat, melt butter and whisk in flour to create a paste. Cook for about one minute, then gradually whisk in milk. Add paprika, salt, and pepper and stir frequently for 3-4 minutes until thickened.
- Add flavor and cheese: Remove from heat, stir in hot sauce, then add shredded cheddar cheese slowly, stirring until fully melted and smooth.
- Combine broccoli with sauce: Stir steamed broccoli into the cheese sauce to coat evenly.
- Assemble and serve: Top each sliced baked potato with the broccoli cheese sauce and serve immediately for best taste.
Notes
- Oven temperatures vary; the key to perfect baked potatoes is reaching an internal temperature of 205°F for fluffy texture.
- For crispier skins, brush baked potatoes with oil after baking and return to oven for 10 minutes.
- Leftover baked potatoes can be refrigerated for 3 to 4 days.
