Description
These cheesy baked potatoes with broccoli cheese sauce are a comforting and satisfying vegetarian meal, featuring fluffy baked potatoes topped with a creamy homemade cheese sauce loaded with tender broccoli.
Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- Salt, to taste
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1 cup chopped broccoli florets
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (204°C). Scrub potatoes clean, poke a few holes in each with a fork, rub with olive oil and sprinkle with salt.
- Bake potatoes directly on the oven rack for 45-60 minutes or until tender.
- While the potatoes bake, steam or boil chopped broccoli florets until tender, about 5-7 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
- Slowly whisk in milk and continue to stir until mixture thickens, about 3-5 minutes.
- Reduce heat to low, stir in shredded cheddar cheese until melted and smooth.
- Add cooked broccoli, garlic powder, salt, and pepper to the cheese sauce. Stir to combine.
- Slice baked potatoes open, fluff the insides with a fork, and pour the broccoli cheese sauce on top.
- Serve immediately while hot.
Notes
- You can use other cheese types like mozzarella or gouda for variation.
- For a lighter version, use low-fat milk and reduce cheese.
- Leftover cheese sauce can be stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 310
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
