Broccoli Cheese Stuffed Baked Potatoes
These Broccoli Cheese Stuffed Baked Potatoes are the ultimate comfort food—crispy-skinned russets filled with fluffy potato and smothered in a creamy cheddar cheese sauce loaded with tender broccoli. A satisfying vegetarian meal or hearty side for any occasion.
Ingredients
- 2 large russet potatoes
- Olive oil for drizzling
- Kosher or sea salt for sprinkling
- Black pepper and chives or scallions to taste
Broccoli Cheese Sauce:
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup milk whole or 2%
- ¼ tsp cayenne pepper
- ⅛ –¼ tsp garlic powder
- ⅛ –¼ tsp salt
- 5.5 oz freshly grated cheddar cheese
- 2 cups finely chopped broccoli florets
Instructions
- Preheat oven to 425°F.
- Wash, poke, oil, and salt potatoes.
- Bake 50–60 min until tender.
- Meanwhile, make cheese sauce: Melt butter, whisk in flour.
- Slowly add milk and spices.
- Stir until thickened. Add cheese in batches. Stir in broccoli.
- See full steps with tips & photos → https://mischacrossing.com/broccoli-cheese-stuffed-baked-potatoes/
Notes
- Swap cheddar for Monterey Jack or pepper jack for a different flavor.
- Add crispy crumbled bacon or sautéed mushrooms for a loaded version.
- Broccoli can be steamed separately and stirred in at the end for extra texture.
- Leftover sauce is great over pasta or grilled veggies.