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Cheesy Broccoli Loaded Baked Potatoes

Cheesy Broccoli Loaded Baked Potatoes

  • Yield: 4 servings 1x



For the Potatoes:

  • 4 russet potatoes, scrubbed well
  • 2 tablespoons olive oil
  • Salt and pepper

For the Roasted Broccoli:

  • 4 cups broccoli florets (roughly 2 large heads)
  • 1 tablespoon olive oil
  • Salt and pepper
  • Pinch of red pepper flakes

For the Cheese Sauce:

  • 2 tablespoons butter
  • 1 small onion (or half of a larger onion), finely minced
  • 2 tablespoons flour
  • 1½ cups whole milk
  • 12 oz extra-sharp cheddar cheese, grated
  • Salt and pepper, to taste
  • Scallions or chives, chopped, for garnish


For the Potatoes:

  1. Preheat the oven to 425F. Prick the potatoes all over with a fork and rub the olive oil over the skins, rubbing with your hands to fully coat. Season generously with salt and pepper.
  2. Place the potatoes on a baking sheet and place in the oven for 40-50 minutes, or until easily pierced with a fork.

For the Broccoli:

  1. Spread the broccoli out in an even layer on another baking sheet. Drizzle with the oil and season with salt, pepper, and a pinch of red pepper flakes. Toss well to combine. Add to the oven with the potatoes after the potatoes have been baking for roughly 20-25 minutes.
  2. Roast, stirring once or twice, for 20 minutes or until the broccoli is tender and charred in spots.

For the Cheese Sauce:

  1. While the vegetables are roasting, make the cheese sauce by melting the butter in a medium saucepan. Add the onion and cook over medium-low heat for 5 minutes, or until the onions are translucent and tender.
  2. Add the flour and toss to coat the onions evenly. Cook for 1-2 minutes, stirring frequently.
  3. Slowly stream in the milk, stirring constantly, and cook over medium heat until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
  4. Add in the grated cheese and stir until it is melted. Season, to taste, with salt and pepper.

To Serve:

  1. Cut the potatoes down the center lengthwise and fluff the inside a bit. Spoon some of the cheese sauce over the potato and then top with the roasted broccoli. Spoon more cheese over top and serve immediately, garnished with scallions or chives.