Baked Potatoes with Broccoli Cheese Sauce
This is comfort food at its best - fluffy baked potatoes topped with a rich cheese sauce loaded with broccoli. It's like getting the loaded potato and steamed broccoli side dish all in one.
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Ingredients
Ingredients (~6 servings)
- 6 medium Russet potatoes scrubbed and rinsed
- 3 Tbsp butter diced
- 3 Tbsp all-purpose flour
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 1/2 cups whole milk
- Salt and freshly ground black pepper
- 1 1/2 cups shredded sharp cheddar ~6 oz
- 1 1/2 cups chopped steamed broccoli florets
Instructions
- Cooling/Resting Time: None
- Heat oven to 400F. Pierce potatoes several times with a fork and place directly on oven rack.
- Bake 45-60 minutes until tender when pierced and skin feels crisp.
- While potatoes bake, steam broccoli florets 4-5 minutes until bright green and tender.
- Drain broccoli well and chop into small pieces.
- In a medium saucepan, melt butter over medium heat.
- Add flour, onion powder, and garlic powder. Whisk constantly for 1 minute.
- Slowly pour in milk while whisking. Season with salt and pepper.
- Stir constantly until mixture boils and thickens, 3-4 minutes.
- Reduce heat to low and stir in cheddar cheese until melted and smooth.
- Fold in chopped broccoli and adjust seasoning.
- Cut open each baked potato and fluff flesh with a fork.
- Top with warm broccoli cheese sauce and serve immediately.