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4.6 from 99 votes

Broccoli Cheddar Stuffed Baked Potatoes

Broccoli Cheddar Stuffed Potatoes are a vegetarian comfort food classic. Perfectly baked russet potatoes with a rich and creamy broccoli cheese sauce!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Calories: 60258 kcal
Course: Main Course , Others
Cuisine: Vegetarian

Ingredients

BAKED POTATOES
  • 4 russet potatoes (about ¾ lb. each) $2.35
  • 1 Tbsp olive oil $0.16
  • salt $0.02
BROCCOLI CHEESE SAUCE
  • 1/2 lb frozen broccoli florets $1.19
  • 3 Tbsp butter $0.39
  • 3 Tbsp all-purpose flour $0.03
  • 3 cups whole milk $1.27
  • 1 tsp salt $0.05
  • 1/4 tsp garlic powder $0.02
  • 6 oz. medium cheddar, shredded $1.28

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
  2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season with a pinch of salt. Bake the potatoes for about 60 minutes, or until tender all the way through.
  3. When there is about 15 minutes left in the baking time for the potatoes, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot. Place the pot over a medium flame and whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for 2 minutes more to remove the raw flour flavor, but do not let the flour begin to brown.
  4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn off the heat. Season the white sauce with the salt and garlic powder.
  5. Begin to whisk the shredded cheddar into the sauce one handful at a time, making sure the cheese is fully melted into the sauce before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli.
  6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate or in a bowl and ladle the broccoli cheese sauce over each potato. Serve warm.

Nutrition Information

Serving 1potato Calories 602.58kcal (30%) Carbohydrates 56.2g (19%) Protein 23.35g (47%) Fat 32.8g (50%) Sodium 1123.25mg (47%) Fiber 5.1g (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 60258

% Daily Value*

Serving 1potato
Calories 602.58kcal 30%
Carbohydrates 56.2g 19%
Protein 23.35g 47%
Fat 32.8g 50%
Sodium 1123.25mg 47%
Fiber 5.1g 20%

* Percent Daily Values are based on a 2,000 calorie diet.