Broccoli and Cheese Baked Potatoes start with tender baked potatoes that get smothered in a rich, cheesy broccoli sauce.
Broccoli And Cheese Baked Potatoes
It’s always fun to turn a favorite dinner into a tasty soup, like this Lasagna Soup inspired by my classic lasagna, or this Potato Soup based on loaded baked potatoes.
Today, I’m flipping the idea around! I turned one of my favorite soups—Broccoli-Cheddar Soup—into this easy and comforting dinner. Broccoli and Cheese Baked Potatoes are everything you love: tender baked potatoes topped with a creamy, cheesy, and savory broccoli sauce. These are the best!
Preparing The Potatoes
Here’s how to get your potatoes ready:
- Oven: If you’ve tried my baked potato recipe, you know the trick: cut the potatoes in half before baking. This cuts the baking time and gives the potatoes a super crispy skin. It’s my favorite method!
- Air Fryer: Great for small batches; potatoes turn out amazing and crispy.
- Microwave: Cook in under 10 minutes—quick and easy, though less crispy.
- Pressure Cooker/Slow Cooker: Use your favorite method if you prefer soft skins.
Pick your favorite method, and let’s get started! 😊
Ingredients
Beyond the potatoes, here’s what you’ll need to make Broccoli and Cheese Baked Potatoes:
- Broccoli: Use frozen broccoli. Let it thaw, then chop it small so it mixes well into the sauce.
- Cheese: Grate sharp Cheddar fresh from a block for the best melt and flavor. Skip pre-shredded cheese; it doesn’t melt well.
- Milk: Whole milk works best for a creamy sauce. Low-fat milk is fine but less creamy. Don’t use skim or plant-based milk; it changes the sauce.
- Butter & Flour: Start with melted butter and flour to thicken the sauce. Whisk until smooth.
- Spices: Add paprika, garlic powder, mustard powder, cayenne, and salt. Taste and add more salt if needed.
Broccoli And Cheese Baked Potato Tips
- Add cheese slowly: Take the pot off the heat and stir in a handful of cheese at a time. Wait for it to melt before adding more to keep the sauce smooth.
- Don’t skip salt: If the sauce tastes bland, try adding a pinch of salt to boost the flavor.
- Cayenne for flavor: A little cayenne adds depth and a touch of heat—don’t leave it out!
Storage
- Potatoes: Store separately in an airtight container in the fridge.
- Sauce: Keep in the fridge in an airtight container.
- Reheating: Warm sauce on the stovetop, stirring in a splash of milk to thin if needed. Reheat potatoes in the oven, air fryer, or microwave.
More Broccoli And Cheese Combos:
- Broccoli Pasta 20-minute dinner recipe
- Cheesy Chicken Broccoli and Rice one one sheet pan
- Broccoli Potato Soup with a delicious seasoning blend
- Broccoli Salad with a creamy dressing
- Cheesy Broccoli and Chicken made in foil packs!
Broccoli and Cheese Baked Potatoes
With a tender baked potato and creamy, cheesy broccoli sauce, these Broccoli and Cheese Baked Potatoes are simple and delicious!
Equipment
- Medium pot
Ingredients
- 4–6 large russet potatoes
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard powder
- 1/8 teaspoon ground cayenne pepper optional
- 1 teaspoon salt
- 3 cups whole milk
- 2 cups finely diced frozen broccoli see note 1
- 2 cups freshly shredded sharp Cheddar cheese see note 2
Instructions
- Prepare the potatoes. See Note 3 for detailed instructions. Meanwhile, thaw the frozen broccoli, chop finely, and measure 2 cups.
- Heat a medium pot over medium-low heat and melt the butter. Add flour, paprika, garlic powder, mustard powder, cayenne pepper, and salt. Whisk constantly for 1–2 minutes, until fragrant. Avoid browning or burning the mixture.
- Very gradually pour in the milk, while whisking constantly. Increase heat to medium-high and whisk until the mixture boils and thickens, about 1 minute. (See note 4 for doneness.)
- Off heat, add the shredded cheese a handful at a time, stirring until melted before adding more. Stir in the diced broccoli and adjust seasonings as needed.
- Slice the baked potatoes in half and lightly mash the insides with a fork. Ladle the broccoli cheese sauce over the potatoes and serve immediately.
Video
Recipe Notes
Note 1: Use frozen broccoli for convenience. Thaw before chopping to make it easier to dice.
Note 2: Shred sharp Cheddar cheese fresh off the block for better flavor. Avoid pre-shredded cheese, as it may not melt as smoothly.
Note 3: Thoroughly clean potatoes and then follow the directions below to prepare your potatoes:
- Bake using this baked potato recipe.
- Air Fryer: Prick with a fork, and rub with oil and salt. Air fry at 400°F for 35–45 minutes, flipping halfway.
- Microwave: Scrub potatoes, prick with a fork, and microwave on high for 5–10 minutes, flipping halfway.
- Instant Pot: Place potatoes on a trivet, add 1 cup of water, and pressure cook on high for 12–20 minutes, depending on size.
- Slow Cooker: Scrub potatoes, prick with a fork, and rub with oil and salt. Cook on high for 4–5 hours or low for 7–8 hours.
Nutrition
Serving: 1serving | Calories: 596kcal | Carbohydrates: 50g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 464mg | Potassium: 1197mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1740IU | Vitamin C: 50mg | Calcium: 674mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These were great! I grew up eating broccoli cheese potatoes but I hadn’t eaten one in years. I had enough cheese sauce leftover to have it for several lunches during the week. I especially liked the tips included for baking the potatoes. I had never made baked potatoes like this before but I will from now on!
I’m so thrilled you loved these! Thanks for your comment Leigh!
It’s ok but I don’t think I will make it again. Just not my flavor. It felt like I was eating broccoli soup.
Oh bummer, sorry to hear you didn’t love these!