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Broccoli Cheese Baked Potatoes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Broccoli Cheese Baked Potatoes recipe features tender, fluffy baked russet potatoes topped with a creamy, cheesy broccoli sauce. Perfect as a comforting vegetarian main or a hearty side dish, it’s packed with flavor from cheddar cheese, garlic, and onion powder, and garnished with fresh green onions. The dish is baked to meld all ingredients into a warm, cheesy delight.

Ingredients

Scale

Potatoes

  • 4 large russet potatoes

Broccoli Mixture

  • 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

  1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and prick each one several times with a fork to allow steam to escape. Place them directly on the oven rack and bake for 45-60 minutes, or until they become tender when pierced with a fork.
  2. Steam the Broccoli: While the potatoes bake, steam the broccoli florets for 4-5 minutes until tender. Once steamed, chop the broccoli into smaller bite-sized pieces to mix easily into the cheese sauce.
  3. Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Add the milk, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir continuously until the cheese melts completely and the sauce turns smooth and creamy.
  4. Combine Broccoli and Cheese Sauce: Mix the chopped steamed broccoli into the cheese sauce. Season with salt and pepper to taste, ensuring the flavors are well balanced.
  5. Prepare the Baked Potatoes for Filling: When the potatoes are fully baked, remove them from the oven and carefully cut a slit lengthwise down the center of each potato. Gently fluff the inner flesh with a fork to create a soft bed for the topping.
  6. Fill the Potatoes: Spoon generous amounts of the broccoli cheese mixture over each fluffed baked potato, making sure to cover the surface well.
  7. Melt the Cheese Topping: Sprinkle the remaining shredded cheddar cheese on top of each filled potato. Place them back in the oven for about 5 minutes, or until the cheese topping is melted and bubbly.
  8. Garnish and Serve: Remove from the oven and garnish with chopped green onions if desired. Serve immediately while hot and enjoy this comforting, cheesy broccoli baked potato dish.

Notes

  • Use russet potatoes for the best texture and fluffiness inside the baked potatoes.
  • Steaming the broccoli helps retain its bright color and nutrients while softening it for mixing.
  • Feel free to substitute sour cream with Greek yogurt for a tangier flavor and added protein.
  • Adjust the seasoning according to your taste, adding more garlic or onion powder if preferred.
  • To make this dish vegan, use dairy-free cheese and sour cream alternatives.
  • Leftover broccoli cheese sauce can be refrigerated and used within 2 days.

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Find it online: https://scratchymama.com/broccoli-cheese-baked-potatoes-recipe/