Broccoli and Cheese Topped Potatoes
Transform your weeknight dinner routine with these irresistibly creamy Broccoli and Cheese Topped Potatoes, a hearty and satisfying comfort food perfect for the whole family. This recipe features fluffy baked Russet potatoes, generously stuffed with tender broccoli florets and a rich, homemade cheddar cheese sauce. With simple pantry ingredients like butter, flour, and milk, you can whip up a velvety cheese topping that perfectly complements the crispy potato skins. Customize it further by adding your favorite seasonings or additional toppings like crispy bacon or green onions. Ready in just over an hour, this wholesome dish is ideal as a vegetarian main course or a substantial side. Whether you're feeding picky eaters or looking for a nourishing meal, these loaded baked potatoes will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Broccoli florets
- 1.5 cups Cheddar cheese, shredded
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce them several times with a fork to allow steam to escape during cooking.
Rub each potato with olive oil and a pinch of salt. Place them directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the inside is soft and the skin is crisp.
While the potatoes are baking, bring a pot of water to a boil. Add the broccoli florets and cook for 3-4 minutes until tender. Drain the broccoli and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly to remove the raw taste of the flour.
Gradually whisk in the milk, continuing to stir to avoid lumps. Cook for 3-4 minutes, or until the sauce thickens slightly.
Stir in 1 cup of shredded Cheddar cheese, reserving 0.5 cups for topping. Mix until the cheese is completely melted. Add the cooked broccoli to the sauce and stir to combine. Season with salt and black pepper.
Once the potatoes are cooked, remove them from the oven and allow them to cool slightly. Slice each potato lengthwise down the center and gently fluff the insides with a fork to create space for the topping.
Spoon the broccoli and cheese mixture over each potato. Sprinkle the reserved shredded cheese on top.
Optional: Return the stuffed potatoes to the oven on a baking sheet for 5 minutes, or until the cheese melts and turns golden.
Serve warm and enjoy your Broccoli and Cheese Topped Potatoes!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 461 mg | 35% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
