Description
Fluffy baked Russet potatoes topped with a creamy broccoli cheddar cheese sauce—this cozy, comforting dish is quick to make and perfect for weeknights. It’s simple, indulgent, and endlessly customizable.
Ingredients
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3 medium Russet potatoes (approx. 675 g), scrubbed and rinsed
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2 tablespoons (28 g) butter, diced
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2 tablespoons (16 g) all-purpose flour
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1/4 teaspoon onion powder
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1/8 teaspoon garlic powder
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1 cup (240 ml) milk
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Salt and freshly ground black pepper, to taste
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1 cup (113 g) shredded sharp cheddar cheese
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1 cup (90 g) finely chopped steamed broccoli florets
Instructions
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Preheat oven to 400°F (204°C). Prick potatoes with a fork and place directly on oven rack.
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Bake 45–60 minutes until tender and crispy-skinned.
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In a saucepan over medium heat, melt butter. Add flour, onion powder, and garlic powder; whisk 1 minute.
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Slowly whisk in milk. Season with salt and pepper.
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Bring to a gentle boil, whisking until thickened.
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Reduce heat to low, stir in cheese until melted and smooth.
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Add broccoli and stir to combine.
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Slice open potatoes, fluff insides, and top generously with broccoli cheese sauce. Serve warm.
Notes
Russet potatoes yield the best texture.
Stir sauce continuously to prevent lumps.
Mash broccoli into sauce for picky eaters.
Use leftover sauce for pasta, veggies, or dipping.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: American