Articledinner#Cheesy Broccoli Baked Potatoes

Cheesy Broccoli Baked Potatoes

These cheesy broccoli baked potatoes are loaded with a homemade cheddar sauce and steamed broccoli, with both oven and microwave methods for busy nights.

July 20, 2026703 words · 4 min read

dinneroven-bakedamericanmain-course

Prep

10 min

Cook

50 min

Total

1 hr

Servings

Calories

450

Fluffy baked potatoes get split open and loaded with a homemade cheese sauce and steamed broccoli, turning a simple side dish into a full meal. The recipe includes both an oven method for the crispiest potato skin and a faster microwave option for busy nights. A quick roux-based cheese sauce comes together while the potatoes cook.

Baked potatoes are loaded with a homemade cheddar sauce and steamed broccoli for a comforting, meal-sized side dish.

Why You'll Love This Recipe

Fast: ready in about 60 minutes (10 min prep, 50 min cook)
Simple: 15 everyday ingredients
Feeds the family: 4 servings
Light: about 450 calories per serving

Ingredients

4 large Russet potatoes
1 tablespoon olive oil
½ teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk (whole or 2%)
1 ½ cups shredded cheddar cheese
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 cups fresh broccoli florets
½ teaspoon salt (for boiling water)
2 tablespoons sour cream
2 tablespoons crispy bacon bits
1 tablespoon chopped green onions

Instructions

Begin with the oven method for baking the potatoes.
Heat the oven to 425°F (220°C).
Scrub the potatoes clean and dry them thoroughly.
Poke each potato 4 to 5 times with a fork so steam can escape.
Rub the potatoes with olive oil and sprinkle with salt.
Place them directly on the oven rack and bake for 45 to 60 minutes, until fork-tender.
If you're short on time, use the microwave method instead.
Scrub the potatoes and poke holes in them as before.
Microwave on high for 5 minutes, flip, then continue in 1-minute intervals until tender, about 8 to 10 minutes total.
Bring a pot of salted water to a boil.
Add the broccoli florets and cook for 3 to 4 minutes, until bright green and tender.
Drain the broccoli and set it aside.
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for about a minute to form a roux.
Slowly whisk in the milk, stirring continuously until thickened, about 3 to 4 minutes.
Take the sauce off the heat and stir in the cheddar, garlic powder, salt, and pepper until smooth.
Slice each baked potato down the middle and fluff the inside with a fork.
Spoon the cheese sauce generously over each potato.
Top with the steamed broccoli and a drizzle of extra cheese sauce.
Finish with optional toppings like bacon bits, sour cream, or green onions.

Cooking Tips

Poke the potatoes several times with a fork before baking so steam can escape.
Whisk the roux constantly so the flour doesn't clump when the milk is added.
Fluff the inside of each potato with a fork before adding the sauce so it soaks in better.

Substitutions

Sweet potatoes can be used in place of Russets for a different flavor.
A dairy-free milk and cheese can be used for the sauce, though the texture will vary slightly.
Frozen broccoli works in place of fresh — just adjust the cooking time down slightly.

Storage

Refrigerate leftover potatoes and sauce separately in airtight containers for up to 3 days.
Reheat the potato in the oven or microwave and warm the sauce gently on the stovetop before combining.