Broccoli Cheese Baked Potatoes

Two baked potatoes topped with broccoli cheese sauce on a white plate.

Broccoli cheese baked potatoes make the perfect comfort food meal for any busy weeknight. Perfectly baked, fluffy potatoes are topped with a flavorful cheese sauce filled with tender broccoli.

Prep Time 5

Cook Time 55

Total Time 1

Servings potatoes

Author Heather

Ingredients

Baked potatoes

2 tablespoons salt
½ cup water
4 medium russet potatoes about 8 to 10 ounces each

Broccoli cheese sauce

1 head broccoli chopped into florets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
16 ounces whole milk
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon hot sauce more to taste
6 ounces sharp cheddar cheese freshly grated

Instructions

Baked potatoes

Preheat oven to 450 degrees Fahrenheit. Line a rimmed sheet pan with foil and if you have one, place an oven-safe cooling rack on top (this helps air circulate all around your potatoes).
In a bowl, add salt and water. Stir until salt is dissolved, creating a brine.
Using a fork, prick each potato about six times all over. Roll each potato in the prepared brine to coat all sides. Place potatoes on prepared sheet pan.
Bake for about 45 to 60 minutes, or until potatoes reach 205 degrees Fahrenheit in the center. A metal skewer or fork should pierce through the center of the potatoes with little to no resistance.
Remove from oven and slice open quickly to release steam from the potatoes.

Broccoli cheese sauce

Steam broccoli using either the stove top or microwave:
Stove top - Add ½ inch of water to the bottom of a saucepan, bring to a boil, then add broccoli (water will not cover broccoli). Cover with a lid and steam for about 3-5 minutes, or until tender.
Microwave - In a microwave safe bowl, fill the bottom with about ½ inch of water and add broccoli. Cover with a paper towel and microwave on high for about 2-4 minutes, or until broccoli is tender.
Strain broccoli and allow to set, uncovered, to release steam and moisture. If needed, pat dry with a paper towel to soak up excess water.
Meanwhile, in a saucepan over medium heat, melt butter. Add flour and whisk to combine, creating a paste. Cook for about one minute, then slowly whisk in milk. Add paprika, salt, and pepper, whisking to combine.
Cook for about 3 to 4 minutes, stirring frequently, until sauce thickens to your liking. Remove from heat.
Add hot sauce and stir to combine. Slowly add shredded cheese and stir until melted. Add broccoli last, stirring to coat.
Top baked potatoes with broccoli cheese sauce and serve immediately.

Notes

Don't worry so much about the time it takes to bake the potato. Ovens can run hotter or cooler than the next oven, so the time that worked for me may not work for you. Larger potatoes will take longer to bake. The most important part about this recipe is reaching that 205 degrees Fahrenheit in the center for a fluffy, perfectly baked potato.
Optionally, brush your finished potatoes with oil and return the oven for 10 minutes for an even crispier skin.
Leftover baked potatoes will keep for 3 to 4 days in the refrigerator.

Nutrition