Broccoli Cheese Baked Potatoes are the ultimate comfort food, combining fluffy baked potatoes with a creamy, cheesy broccoli mixture. This easy recipe is perfect as a hearty main dish or a satisfying side for any meal. The savory cheese sauce with tender broccoli and melted cheddar cheese creates a delightful balance of flavor and nutrition. Ideal for family dinners or a cozy night in, these baked potatoes are sure to please everyone at the table!
Why You’ll Love This Recipe
I love this recipe because it combines the creamy goodness of baked potatoes with the delicious flavors of cheese and broccoli. The tender potatoes, the rich cheese sauce, and the freshness of the broccoli create the perfect balance of comfort and nutrition. Plus, it’s easy to make and can be customized to suit different tastes. It’s the kind of meal that’s perfect for family dinners or a cozy night in, and it always leaves me feeling satisfied.
Ingredients
4 large russet potatoes
2 cups broccoli florets
1 tablespoon olive oil
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup green onions, chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Scrub the potatoes and prick them with a fork a few times. Bake them directly on the oven rack for about 45-60 minutes, or until they are tender.
While the potatoes are baking, steam the broccoli florets until tender, about 4-5 minutes. Once cooked, chop the broccoli into smaller pieces.
In a medium saucepan, melt the butter over medium heat. Add the milk, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until the cheese is melted and the mixture is smooth.
Add the steamed broccoli to the cheese sauce and mix well. Season with salt and pepper to taste.
Once the potatoes are done baking, cut a slit down the center of each potato and gently fluff the insides with a fork.
Spoon the broccoli and cheese mixture generously over the baked potatoes.
Top each potato with the remaining shredded cheddar cheese and return them to the oven for about 5 minutes, or until the cheese melts.
Garnish with chopped green onions, if desired, and serve immediately.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Variations
If I’m feeling creative, I can add some cooked bacon bits or diced chicken for extra protein. I’ve also experimented with other types of cheese like mozzarella or Monterey Jack for a different flavor profile. For a lighter version, I could use low-fat sour cream and milk, or even swap out the sour cream for Greek yogurt for a healthier twist.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to microwave the potato and broccoli mixture until hot, then sprinkle a little extra cheese on top and pop it under the broiler for a few minutes to melt the cheese. It’s as good as when I first made it!
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FAQs
Can I make these potatoes ahead of time?
Yes, I can prepare the potatoes and broccoli mixture ahead of time. Simply bake the potatoes and make the broccoli cheese sauce. Store everything separately in the fridge and assemble and bake them when ready to serve.
Can I use other types of potatoes?
While russet potatoes are ideal for this recipe due to their fluffiness, I can use other potatoes like Yukon Gold or red potatoes if I prefer. Just be aware that they may have a slightly different texture.
How do I steam the broccoli?
I steam the broccoli by placing it in a steamer basket over boiling water for about 4-5 minutes until it’s tender. Alternatively, I can microwave the broccoli in a bowl with a little water, covered with a lid, for a quick steaming method.
Can I freeze these potatoes?
Yes, I can freeze the baked potatoes with the broccoli cheese mixture. I suggest freezing them after assembling, before the final cheese melting step. When ready to eat, I can bake them from frozen at 375°F until hot and bubbly.
What other toppings can I add?
I enjoy adding a variety of toppings to these potatoes. Some ideas include crispy bacon, diced tomatoes, or a dollop of sour cream. I can also sprinkle on some fresh herbs like parsley or chives for a burst of flavor.
Conclusion
Broccoli Cheese Baked Potatoes are the ultimate comfort food. I love how simple they are to make, yet they feel indulgent with every bite. Whether I’m serving them as a main dish or as a hearty side, they’re always a hit. This recipe is sure to become a staple in my kitchen, especially on those days when I need a warm, satisfying meal that’s both delicious and easy to prepare.
📖 Recipe:
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Broccoli Cheese Baked Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These creamy baked potatoes are topped with a savory broccoli and cheese mixture, creating the perfect comforting dish for any meal. Whether I’m looking for a cozy side dish or a hearty main, this recipe never disappoints. It’s simple, satisfying, and full of flavor, making it a go-to favorite when I want something warm and indulgent.
Ingredients
4 large russet potatoes
2 cups broccoli florets
1 tablespoon olive oil
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup green onions, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes and prick them with a fork a few times. Bake them directly on the oven rack for about 45-60 minutes, or until tender.
- Steam the broccoli florets until tender, about 4-5 minutes. Once cooked, chop the broccoli into smaller pieces.
- In a medium saucepan, melt the butter over medium heat. Add the milk, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until the cheese is melted and the mixture is smooth.
- Add the steamed broccoli to the cheese sauce and mix well. Season with salt and pepper to taste.
- Once the potatoes are done, cut a slit down the center of each potato and gently fluff the insides with a fork.
- Spoon the broccoli and cheese mixture generously over the baked potatoes.
- Top with the remaining shredded cheddar cheese and return them to the oven for about 5 minutes, or until the cheese melts.
- Garnish with chopped green onions, if desired, and serve immediately.
Notes
For extra protein, add cooked bacon bits or diced chicken.
Try different cheeses like mozzarella or Monterey Jack for variety.
For a lighter version, substitute Greek yogurt for sour cream and use low-fat milk.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat by microwaving and broiling with extra cheese for a crispy finish.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish, Side Dish
- Method: Baking, Steaming
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
