If you’re craving the ultimate cozy comfort food, look no further than Cheesy Baked Potatoes with Broccoli Cheese Sauce. This crowd-pleasing dish transforms fluffy baked russet potatoes into pure bliss, smothered in a velvety cheddar and broccoli sauce that’s rich, creamy, and loaded with flavor. Whether you whip it up for a weeknight dinner or bring it out for a casual gathering, these potatoes always steal the show, blending nostalgia and a fresh twist in every gooey bite.

Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a breeze, and each one promises to make a major impact. These simple staples deliver beautiful texture, vibrant color, and irresistible flavor—nothing fancy, just pure comfort that shines through in every forkful.

Russet potatoes: Their hearty texture bakes up fluffy inside, ready to soak up that luscious cheese sauce.
Olive oil: A quick drizzle before baking creates a crisp, flavorful potato skin you won’t want to leave behind.
Kosher salt or sea salt: Sprinkling this on the skins intensifies the flavor and gives that classic, savory bite.
Black pepper and fresh chives or scallions: These toppings add brightness and a punch of freshness to each serving.
Unsalted butter: This forms the rich, indulgent base of your broccoli cheese sauce.
All purpose flour: It helps thicken the sauce without overpowering the cheese flavor.
Milk (whole or 2%): Choose your favorite, as it creates the ultra creamy texture for the sauce.
Ground cayenne pepper: Just a hint brings gentle warmth and complexity.
Garlic powder: A little goes a long way in adding aromatic depth to the cheese sauce.
Salt: Adjust as needed to really make the cheese and broccoli flavors pop.
Freshly grated medium cheddar cheese: For best melting and bold flavor, always grate from a block—not the pre-shredded bags.
Finely chopped broccoli florets: Cut them small so they blend seamlessly into the creamy sauce, adding color and subtle crunch.

How to Make Cheesy Baked Potatoes with Broccoli Cheese Sauce

Step 1: Bake the Potatoes

Start by preheating your oven to 425℉. Give the russet potatoes a good scrub, then poke each with a fork in a few spots to let steam escape. Brush them all over with olive oil and sprinkle with kosher salt. Set the potatoes on a baking sheet and bake for 50 to 60 minutes. You’ll know they’re ready when they yield gently to pressure and a fork glides easily into their centers.

Step 2: Prep the Broccoli Cheese Sauce Ingredients

As your potatoes near the finish line (about five minutes left), gather and measure out your sauce ingredients: butter, flour, milk, spices, cheese, and those tiny broccoli florets. Having everything at arm’s reach keeps things smooth, since the sauce moves fast once you start.

Step 3: Make the Roux

In a small saucepan over medium heat, melt the butter. Add in your flour and whisk constantly as the mixture bubbles and turns a shade darker. This two-minute roux is what gives Cheesy Baked Potatoes with Broccoli Cheese Sauce that thick, restaurant-style sauce with no lumps in sight.

Step 4: Add Milk and Spices

Pour the milk in slowly, whisking the whole time so your sauce becomes glossy and lump-free. Sprinkle in cayenne, garlic powder, and a little salt. Keep whisking gently as the sauce starts to thicken and just reaches a gentle simmer.

Step 5: Melt in the Cheddar Cheese

Turn the heat down low, then add the freshly grated cheddar a handful at a time, whisking well after each addition. This allows the cheese to melt evenly and creates a silky smooth sauce—the glorious secret of every perfect batch of Cheesy Baked Potatoes with Broccoli Cheese Sauce.

Step 6: Stir in the Broccoli

Fold the finely chopped broccoli into the sauce. The warmth of the cheese sauce will soften the broccoli just enough so it still holds its color and a gentle bite. Remove from heat and get ready to assemble your masterpiece.

Step 7: Fluff and Stuff the Potatoes

Let your baked potatoes cool for a few minutes, then slice them open lengthwise. Fluff the soft centers with a fork for extra volume. Season with black pepper and a sprinkle of chives or scallions if you like a fresh kick. Pour that luscious broccoli cheese sauce over the top, making sure to get every nook and cranny. Serve immediately and dig in while hot!

How to Serve Cheesy Baked Potatoes with Broccoli Cheese Sauce

Garnishes

Finish each potato with a flourish: extra chopped chives or scallions add a pop of color and a fresh, oniony crunch, while a dusting of freshly ground black pepper brings out all those cheesy, savory notes. If you’re feeling decadent, a sprinkle of extra cheddar on top never hurts.

Side Dishes

Cheesy Baked Potatoes with Broccoli Cheese Sauce are hearty enough to stand alone, but a crisp side salad or a simple veggie medley makes them an even more satisfying meal. Try serving alongside roasted carrots, sautéed green beans, or a tangy slaw to balance the richness.

Creative Ways to Present

Transform this homey dish for guests by serving mini versions using smaller potatoes for a party appetizer, or pile the cheesy filling into halved potato skins for the ultimate game day snack. For a family dinner, let everyone add their own toppings from a “loaded potato bar” for interactive, customizable fun.

Make Ahead and Storage

Storing Leftovers

If you have any Cheesy Baked Potatoes with Broccoli Cheese Sauce left (which honestly, is a rare occurrence), let them cool completely before transferring to an airtight container. Keep potatoes and extra sauce separate for best results. Store both in the fridge for up to 3 days.

Freezing

While baked potatoes freeze well individually, the cheese sauce is best made fresh—freezing can cause it to separate and lose its creaminess. If you need to freeze, wrap baked, unstuffed potatoes tightly in foil and thaw overnight in the fridge.

Reheating

For best results, reheat baked potatoes in the oven at 350℉ until hot. Warm your cheese sauce gently on the stovetop over low heat, stirring constantly—add a splash of milk if it seems too thick. Combine just before serving so every bite is fresh and melty.

FAQs

Can I use a different type of potato?

Absolutely! While russets give that classic fluffy texture, Yukon Golds are a creamy alternative. Just adjust baking time as needed, since smaller or thinner-skinned potatoes cook faster.

Can I make the broccoli cheese sauce ahead of time?

You sure can—prepare it up to a day in advance. Store in an airtight container and reheat gently with an extra splash of milk before pouring over the potatoes. This keeps Cheesy Baked Potatoes with Broccoli Cheese Sauce super convenient for meal prep or busy nights.

Is it okay to use pre-shredded cheese?

While it’s tempting for speed, I highly recommend grating cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of dreamy and smooth.

What’s the best way to get kids excited about eating broccoli?

Chop the broccoli very finely so it melds right into the cheese sauce—kids may not even notice it’s there! The creamy, cheesy goodness of Cheesy Baked Potatoes with Broccoli Cheese Sauce makes veggies much more approachable for picky eaters.

Can I make this recipe gluten-free?

Yes you can! Simply swap the all-purpose flour for your favorite 1:1 gluten-free blend. The sauce will still thicken beautifully, so everyone can enjoy these decadent potatoes.

Final Thoughts

Cheesy Baked Potatoes with Broccoli Cheese Sauce is one of those dishes that never fails to bring comfort—and a little bit of magic—to the table. Give it a try, share it with friends and family, and see just how quickly it becomes your new go-to for ultimate potato bliss!