Description
Crispy golden “Baked Potatoes with Cheesy Broccoli Sauce” deliver a comforting blend of rustic charm and creamy indulgence. Savory broccoli cheese sauce cascades over perfectly roasted potatoes, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Potatoes:
- 4 large russet potatoes
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (5 grams) kosher salt
Cheese and Dairy:
- 1 ½ cups (170 grams) shredded cheddar cheese
- 1 ½ cups (360 milliliters) milk (whole or 2%)
- 2 tablespoons (28 grams) butter
Seasonings and Vegetables:
- 2 cups (300 grams) fresh broccoli florets, chopped
- 2 tablespoons (16 grams) all-purpose flour
- ½ teaspoon (2.5 grams) garlic powder
- ½ teaspoon (3 grams) salt
- ¼ teaspoon (1 gram) black pepper
Instructions
- Thoroughly cleanse potatoes under cool running water, using a brush to remove any dirt or debris, then pat dry completely with paper towels.
- Create multiple punctures across the potato surface using a fork to allow steam to escape during roasting.
- Massage potato exteriors with olive oil, ensuring even coverage, then generously sprinkle with kosher salt for enhanced flavor.
- Position potatoes directly onto middle oven rack or a lined baking sheet, maintaining space between each potato for consistent heat circulation.
- Roast potatoes in a preheated 400°F oven for approximately 50-60 minutes, checking tenderness by inserting a sharp knife which should glide through smoothly.
- Meanwhile, prepare broccoli by separating into uniform florets and steaming in a covered pot for 3-5 minutes until vibrant green and fork-tender.
- Create a smooth roux in a saucepan by melting butter and whisking in flour, cooking briefly to eliminate raw flour taste.
- Gradually introduce milk into the roux, continuously whisking to prevent lumps and achieve a silky consistency.
- Simmer sauce until it thickens, stirring consistently to prevent scorching on the bottom of the pan.
- Reduce heat and incorporate shredded cheddar cheese, garlic powder, salt, and black pepper, stirring until cheese melts completely.
- Fold steamed broccoli into the cheese sauce, ensuring each floret is evenly coated.
- Split roasted potatoes lengthwise using a sharp knife, gently fluffing interior with a fork to create a light texture.
- Lavishly top each potato with the creamy broccoli cheese sauce, serving immediately while hot and appetizing.
Notes
- Choose medium-sized russet potatoes for the best fluffy interior and crispy skin texture.
- Ensure potatoes are completely dry before rubbing with olive oil to help achieve maximum crispiness.
- Salt the potato skin generously before baking to enhance the exterior’s flavor and create a delicious crisp coating.
- For a gluten-free version, replace wheat flour with cornstarch or gluten-free flour blend when making the cheese sauce.
- Keep the cheese sauce on low heat to prevent separation and maintain a smooth, creamy consistency.
- Customize the dish by adding crispy bacon bits, green onions, or extra sharp cheddar for more intense flavor.
- Steam broccoli just until bright green and tender to preserve nutrients and prevent a mushy texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg