
Experience the ultimate comfort food with tender baked potatoes smothered in a rich, homemade broccoli cheese sauce. These potatoes feature a perfectly crispy skin and fluffy interior, topped with a silky smooth cheese sauce packed with fresh broccoli florets.
This recipe brings back memories of special family dinners, where a simple baked potato became the canvas for endless delicious possibilities. The addition of broccoli transforms an ordinary cheese sauce into something truly memorable.
Key Ingredients
- Russet Potatoes: Choose large, evenly sized
- Sharp Cheddar: Block cheese, freshly grated
- Broccoli: Fresh florets preferred
- Butter: Unsalted for sauce control
- Milk: Full-fat for richness
- Flour: All-purpose for thickening
- Garlic: Fresh, finely minced
- Salt: Kosher for seasoning
- Chives: Fresh for garnish
Preparation Method
- 1. Prepare Potatoes:
- Clean potatoes well. Coat with oil and salt. Pierce several times. Bake 50-60 minutes at 425°F until tender. Quick option: microwave 8-10 minutes.
- 2. Prepare Broccoli:
- Cut into small, even florets. Blanch briefly in salted water for ideal texture and even sauce distribution.
- 3. Begin Sauce:
- Make roux: melt butter, add flour, whisk 1 minute until golden. Add garlic, cook 30 seconds.
- 4. Finish Sauce:
- Pour warm milk gradually, stirring constantly. Thicken, reduce heat. Add cheese slowly, melting completely between additions.
- 5. Serve:
- Split potatoes, fluff interior. Season, add sauce generously. Top with extra cheese and chives.

The key to perfection lies in patience when preparing the cheese sauce. As professional kitchens know, a properly made roux and gentle heat lead to the smoothest results.

Storage Instructions
Keep potatoes and sauce in separate containers in the refrigerator up to 4 days. Reheat sauce slowly on low heat, stirring frequently and adding warm milk to maintain consistency. Warm potatoes in 350°F oven or microwave at half power.
Serving Suggestions
Serve immediately while sauce is hot and creamy. Pair with fresh green salad or roasted vegetables. Create a topping station with extra cheese, bacon bits, sour cream, and fresh herbs for customization.

Recipe Variations
Experiment with different cheeses like white cheddar, gouda, or pepper jack. Enhance sauce with sautéed mushrooms or caramelized onions. For a lighter version, incorporate cauliflower or butternut squash puree while maintaining creamy texture.
Frequently Asked Questions
- → Can I prepare the cheese sauce ahead of time?
- You can make it up to 48 hours in advance. Warm it up slowly and add a splash of milk if it feels too thick.
- → Why should I use freshly grated cheese?
- Shredded cheese from the store often has additives that make the sauce less smooth.
- → Is freezing this dish an option?
- You can freeze the baked potatoes, but the cheese sauce is best served freshly made.
- → Is there a reason for chopping the broccoli into tiny pieces?
- Small broccoli chunks cook quicker and blend seamlessly into the cheese sauce.
- → How can I make this dish gluten-free?
- Swap the regular flour for cornstarch or a gluten-free alternative.