Description
These Broccoli Cheese Baked Potatoes combine perfectly roasted russet potatoes and tender broccoli florets with a creamy, homemade cheddar cheese sauce. Baked together on a sheet pan, this comforting and hearty dish makes a delicious and wholesome meal or side, bringing together simple ingredients in a satisfying way.
Ingredients
Scale
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- Dash of paprika (about 1/8 teaspoon)
- 1/4 teaspoon salt
- 1 cup cheddar cheese, freshly shredded
Baked Potatoes and Broccoli
- 4 russet potatoes
- 2 broccoli crowns, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400ºF. Clean the russet potatoes thoroughly, then use a fork to poke 9-12 holes evenly all over each potato. This allows steam to escape during baking.
- Oil and Bake Potatoes: Rub about 1 ½ tablespoons of olive oil all over the potatoes to coat them well. Place the potatoes on a sheet pan, season with salt and pepper, and bake in the preheated oven for 45 minutes.
- Prepare and Add Broccoli: Toss the broccoli florets with the remaining olive oil just before the 45 minutes are up. Remove the sheet pan from the oven, carefully add the broccoli around the potatoes, and return the pan to bake for an additional 15 minutes, or until potatoes are tender and broccoli is cooked.
- Make a Roux for Cheese Sauce: While the veggies finish baking, melt the butter in a medium saucepan over medium heat until bubbly. Add the flour and whisk together; some clumps are okay.
- Add Milk to Roux: Slowly add about one-quarter of the milk to the butter and flour mixture while whisking to smooth out lumps. Gradually whisk in the remaining milk, ensuring there are no lumps of flour.
- Thicken the Sauce: Heat the mixture gently until it begins to steam and thicken, stirring occasionally. Do not let it boil; this process takes about 6 to 8 minutes. Once thickened, stir in the paprika and salt.
- Add Cheese: Turn off the heat and add half of the shredded cheddar cheese to the hot milk mixture. Let it sit for 10-20 seconds to soften, then whisk until smooth. Add the remaining cheese and whisk until fully combined into a creamy sauce.
- Serve: Slice open the baked potatoes, add the roasted broccoli in the center, and drizzle generously with the warm cheese sauce. Serve immediately for best flavor and texture.
Notes
- Russet potatoes are ideal for baking due to their fluffy interiors.
- Be careful not to boil the cheese sauce to prevent curdling.
- Freshly shredded cheddar melts better than pre-shredded.
- Adjust seasoning of the cheese sauce to taste, especially salt and paprika.
- For extra crispiness, you can broil the potatoes and broccoli for 1-2 minutes at the end but watch carefully to avoid burning.
