5 from 15 votes
Baked Potatoes with Broccoli Cheese Sauce
Baked Potatoes with Broccoli Cheese Sauce features oven-baked russet potatoes topped with a creamy cheese sauce studded with finely chopped steamed broccoli. The sauce combines butter, flour, milk, cheese, and spices to create a velvety texture that complements the fluffy baked potatoes, delivering comfort food with a vegetable boost.
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
Servings:
3
Course:
Condiments
Cuisine:
American
Ingredients
- 3 russet potato scrubbed and rinsed, medium
- 2 Tbsp butter , diced into 4 pieces
- 2 Tbsp all-purpose flour
- 1/4 tsp onion powder scant
- 1/8 tsp garlic powder scant
- 1 cup milk
- salt freshly ground
- black pepper freshly ground
- 1 cup cheddar cheese 4 oz, sharp, shredded
- 1 cup broccoli florets they should be chopped up into very small pieces and then measured, chopped steamed
Instructions
- Heat to 400 degrees. Pierce each potato several times with a fork. Place potatoes in oven (I never preheat it first with potatoes) and bake until potatoes are tender, about 45 minutes to 1 hour.
- For the broccoli cheese sauce:
- In a small or medium saucepan melt butter over medium heat. Add onion powder, garlic powder and flour and cook, whisking constantly, 1 minutes. While whisking pour in milk, season with salt and pepper to taste and allow mixture to cook, stirring constantly, until it boil and mixture has thickened. Reduce to warm heat and stir in cheddar cheese. Stir until cheese has melted then stir in steamed broccoli. Serve warm over potatoes.
- *You can cook the broccoli any way you prefer, you can cook in a little water in a saucepan covered with a lid, in the microwave with water or steam which is the way I prefer. Just drain it well if cooking in water.
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