Baked Potato and Broccoli Cheese Sauce Recipe
Make the best oven-baked potatoes that are crispy on the outside and fluffy on the inside. Top them with this broccoli cheese sauce recipe that transforms a classic side dish into an entire meal.
Servings: 4
Ingredients
For the baked potatoes
- 4 russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
For the broccoli cheese sauce
- 2 cups rough-chopped broccoli frozen works too
- 2 cups shredded cheddar cheese
- 3 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ cup finely diced onion
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
For the baked potatoes
- Preheat oven to 425 degrees F.
- Scrub the potatoes clean and allow them to dry completely.
- Poke each potato 3 to 5 times on each side with a fork.
- Drizzle with olive oil and sprinkle with kosher salt.
- Rub the oil and salt evenly over the skins.
- Place the potatoes directly on the oven rack, with a sheet pan on the rack below.
- Bake for 50 to 65 minutes, depending on the size of the potatoes, until a fork easily pierces through the center.
For the broccoli cheese sauce
- Bring about 2 quarts of water to a boil in a saucepan.
- Add chopped broccoli and cook for 5 minutes. Drain and rinse with cold water. Set aside.
- In the same saucepan, melt butter over medium heat. Add diced onion and cook 5 minutes, or until translucent.
- Stir in flour and cook for about 2 to 3 minutes, stirring constantly.
- Whisk in 1 cup of milk until smooth. Add in remaining milk. Cook on medium until the mixture begins to thicken. Reduce heat to low and stir in shredded cheddar cheese.
- Add the cooked broccoli back into the sauce. Season with garlic powder, salt, and pepper.
- Continue cooking until the sauce reaches your desired thickness.
To assemble
- Slice open each baked potato and fluff the inside with a fork.
- Spoon the warm broccoli cheese sauce over the top and serve immediately.
Notes
- This recipe makes enough sauce for about 4 potatoes.
- If you prefer extra sauce, bake 2 to 3 potatoes instead.
- Frozen broccoli works perfectly in the sauce.
- For a faster option, try my Halftime Baked Potatoes, which reduces baking time significantly while still delivering fluffy potatoes with crisp skins.