Cheesy Broccoli Potatoes (Print)
Warm baked potatoes with loads of creamy broccoli cheese on top—great for lunch or a tasty side with dinner.
# Ingredients:
→ Baked Potatoes
01 -
Olive oil for brushing
02 -
Black pepper to your liking
03 -
2 big russet potatoes
04 -
Chopped chives or scallions, as much as you want
05 -
Sea salt or kosher salt, pinch as needed
→ Broccoli Cheese Sauce
06 -
2 cups (about 180 grams) broccoli florets, chopped up small
07 -
155 grams cheddar cheese, shredded
08 -
About 1/8 to 1/4 teaspoon salt
09 -
A bit of garlic powder, 1/8 to 1/4 teaspoon
10 -
Pinch of ground cayenne pepper, 1/4 teaspoon
11 -
240 milliliters of milk, whole or 2%
12 -
2 tablespoons flour, all-purpose works
13 -
2 tablespoons unsalted butter
# Steps:
01 -
Set oven to 220°C and let it heat up. Scrub those russet potatoes until they're nice and clean. Thump a fork into each potato a few times. Rub on a bit of olive oil, then sprinkle sea or kosher salt. Put them on your baking tray and bake for 50 to 60 minutes. When they're soft and cave in easily, they're done.
02 -
When the potatoes need about five more minutes, grab everything you’ll need for the sauce. Toss butter into a small pan and melt it over medium. Stir in flour and keep whisking while it bubbles and darkens a tad. Pour in milk slowly and keep whisking away. Drop in cayenne, garlic powder, and some salt. Stir now and then until the sauce thickens and starts bubbling. Lower the heat, heap in the cheddar a little at a time—keep whisking till you get a smooth, melty sauce. Add broccoli, mix it in, and take it off the heat.
03 -
Let those potatoes cool a bit. Cut them down the middle and use a fork to loosen the inside. Throw on some black pepper and scatter chives or scallions if you want. Pour a bunch of that hot broccoli cheese sauce on top. Taste and add more salt or pepper if you like things punchy. Dig in while it’s steamy hot.
# Notes:
01 -
If you're in a rush, zap potatoes in the microwave for 6–9 minutes, but the skins won't get crunchy.
02 -
Want smaller serves? Use three small potatoes or split one big potato in half for lighter portions.