Mouthwatering Cheesy Baked Potatoes Broccoli

Warm, gooey, and impossible to resist, these cheesy stuffed potatoes topped with a creamy broccoli sauce are perfect when you want an easy and satisfying meal. They're a hit as a veggie main or a saucy side, and even picky eaters won’t notice all the greens packed in each bite!

This whole idea started when my family asked for baked potatoes but wanted to make them more exciting. It ended up on repeat at our place because it's easy, filling, and never gets boring.

Tasty Ingredients

• Broccoli florets: Chop small so they cook super fast and get tucked inside every bite—makes it much easier for anyone who usually avoids veggies
• Freshly grated medium cheddar cheese: If you shred it yourself, it melts way smoother than the bagged stuff
• Salt: Don't skip this—makes your cheese sauce taste just right
• Garlic powder: Adds a cozy, rich flavor—grab a new jar if you can
• Ground cayenne pepper: Just a dash brings a gentle warmth (totally optional for kids)
• Milk (whole or 2 percent): Either gets you that creamy sauce, but whole milk is the best for extra richness
• All purpose flour: A scoop of this thickens up your sauce and makes it so silky
• Unsalted butter: Melts down to start off your cheese sauce, making it even richer
• Black pepper, and fresh chives or scallions: Perfect toppings to add some zing and freshness at the end
• Kosher salt or sea salt: Sprinkle on top to bring out every bit of potato flavor
• Olive oil: Rub it on your potatoes so the skins get nicely crisp outside
• Large russet potatoes: Grab some firm unbruised ones—they bake up fluffy inside and the skins get crunchy

Foolproof Instructions

Top with Cheese Sauce:

Spoon plenty of warm broccoli cheese sauce over each potato so it seeps into the fluffy middle. Tweak salt or pepper if you like and serve right away when everything’s hot and melty.

Fluff and Assemble:

Let those potatoes cool a minute, then split them open down the middle with a knife. Gently fluff up the inside with a fork, then dust with black pepper and shower with scallions or chives.

Add Broccoli:

Toss in your finely chopped broccoli and mix it through the thick cheese sauce. Take it off the heat—the broccoli will soften but keep its crunch and happy green color.

Melt in the Cheese:

Turn the stove low and dump cheese by the handful, whisking in between each so it melts smoothly. The sauce should look rich and silky at the end.

Make the Cheese Sauce:

On medium heat, melt butter in a small pan. Whisk in flour. It’ll bubble up and turn pale gold, in barely one to two minutes. Pour milk in slowly, whisking so it stays lump-free. Add those spices and let it keep going until the sauce thickens and just begins to bubble at the edges.

Prep the Sauce Ingredients:

With potatoes almost finished baking, measure and chop the cheese and broccoli now. Grating cheese and dicing broccoli during the last bit helps put the sauce together quickly when needed.

Bake the Potatoes:

Line up your potatoes straight on a sheet pan and pop them in a hot (425 degree) oven. Bake about 50–60 minutes, flipping halfway for even cooking. They’re done when a squeeze tells you they’re soft inside.

Prep the Potatoes:

Give potatoes a good scrub and dry with a towel. Jab all over with a fork so they don’t blow up in the oven. Rub them in olive oil for crispy skins, then coat well with salt everywhere.

Highlight

I’m all about the broccoli in this one. It turns the cheese sauce into a stick-to-your-ribs topping and looks bright and pretty. My kids are always after more cheese sauce—this is actually what got them eating greens with a smile!

Keeping Leftovers Fresh

Wrap leftovers in foil or slide into any sealed container, then stash in the fridge for up to three days. Warm them up in a 350 oven or zap in the microwave until they’re hot. If the sauce thickens in the fridge, a small pour of milk while reheating will loosen it up right away.

Ingredient Swaps

Don’t have russet potatoes? Yukon Golds work and give a creamy vibe. Cheese is totally flexible too—try Colby or Monterey Jack. Out of broccoli? Chopped spinach or cauliflower are solid swaps. Need it vegan? Use non-dairy milk, vegan cheese shreds, and plant butter instead.

How to Serve

You can eat these loaded potatoes for lunch or dinner. Pair with a crisp salad or roasted veggies for a lighter meal. Want to make it heavier? Add some crispy chickpeas. If you’re looking for a side to something meaty, they’re awesome with grilled steak or chicken too.

Where This Dish Came From

Piled-high baked potatoes are a go-to in American comfort food. That cheesy broccoli sauce showed up in the eighties, first in casseroles, then slathered on spuds. Every time I make this, it reminds me of weeknight family dinners growing up.

Recipe FAQs

→ How can you make the inside of potatoes fluffy but keep the skins crisp?

Crank your oven to 425℉. Brush the skins with oil and sprinkle on some salt, then bake till they’re easy to poke with a fork. You'll get soft insides and crunchy outsides.

→ What helps broccoli cheese sauce turn silky and smooth?

Start with a butter and flour paste, then slowly stir in milk while mixing. Add little bits of cheese at a time, so it melts nice and even.

→ Is it okay to use the microwave for potatoes instead of baking?

You totally can! Microwave whole potatoes for 6–9 minutes for a speedy fix. The skin won’t be as crispy, but it still works.

→ Which cheese should you reach for to get the best broccoli sauce?

Medium cheddar that you grate yourself melts down best and packs a big flavor punch. Skip the bags of pre-shredded cheese if you can.

→ What’s the best way to serve this as a meal or a side?

Serve each potato topped with sauce as the main deal, or slice 'em up and let everyone grab some as a veggie-heavy side with dinner.