Description
Delicious and hearty Broccoli Cheese Baked Potatoes combine tender roasted russet potatoes with a creamy broccoli and cheddar cheese sauce. Perfect as a comforting vegetarian main or side dish, this recipe features fluffy baked potatoes topped with steamed broccoli in a rich, cheesy blend, finished with melted cheddar and optional green onions for freshness.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Broccoli and Cheese Sauce
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Garnish
- 1/4 cup green onions, chopped (optional)
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and prick them several times with a fork. Place directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Steam Broccoli: While the potatoes bake, steam the broccoli florets until tender, about 4-5 minutes. After steaming, chop the broccoli into smaller bite-sized pieces for easier mixing.
- Prepare Cheese Sauce: 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 constantly until the cheese melts and the sauce becomes smooth and creamy.
- Combine Broccoli and Cheese Sauce: Add the steamed chopped broccoli to the cheese sauce and mix thoroughly. Season the mixture with salt and pepper according to your taste preferences.
- Prepare Baked Potatoes: Once the potatoes are cooked, carefully slice a slit down the center of each one. Gently fluff the potato insides with a fork to create a soft base for the topping.
- Assemble the Dish: Spoon a generous amount of the broccoli and cheese mixture over each baked potato, spreading it evenly.
- Melt Cheese Topping: Sprinkle the remaining shredded cheddar cheese on top of each loaded potato. Return the potatoes to the oven for about 5 minutes, just until the cheese on top melts and becomes slightly bubbly.
- Garnish and Serve: Remove the potatoes from the oven, garnish with chopped green onions if desired, and serve immediately while warm and creamy.
Notes
- For extra crispy potato skins, rub the potatoes with olive oil and sprinkle a little salt before baking.
- You can substitute cheddar cheese with other melting cheeses like Monterey Jack or mozzarella.
- To make this dish gluten-free and vegetarian, ensure your sour cream and cheese are certified gluten-free and use vegetarian cheese options.
- This recipe can be doubled to serve more people, just adjust baking time for potatoes accordingly.
- Leftover broccoli cheese mixture can be stored separately in the fridge for up to 3 days and reheated gently before serving.
