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A hearty Cheesy Baked Potatoes with Broccoli Cheese Sauce that turns basic items into a filling dinner. Each potato gets baked till it's soft inside with a crunchy skin, then covered with a smooth homemade cheese sauce packed with little broccoli pieces.
Whenever I cook these potatoes, they bring back memories of the stuffed spuds my mom used to make when it was chilly outside. The first time I threw broccoli into the cheese sauce, even the family members who normally avoid greens finished everything on their plates.
Key Ingredients
- Large Russet Potatoes: They give you that fluffy middle
- Sharp Cheddar: Don't use the bagged stuff, grate it yourself
- Fresh Broccoli: Broken into tiny florets
- Unsalted Butter: The start of your sauce
- Whole Milk: For a creamy texture
- All-Purpose Flour: Helps thicken everything up
- Fresh Garlic: Finely chopped
- Kosher Salt: Brings out the flavors
- Fresh Chives: Sprinkled on top
COOKING INSTRUCTIONS
- 1. Getting Potatoes Ready:
- Clean potatoes well and dry them off. Coat with olive oil and kosher salt. Poke them several times with a fork. Bake at 425°F for 50-60 minutes until soft when poked. If you're in a hurry, microwave for 8-10 minutes instead.
- 2. Handling the Broccoli:
- Chop broccoli into small, even bits - keep them bite-sized. This makes them cook evenly and mix well in the sauce. Quickly boil in salty water if you want softer broccoli.
- 3. Starting the Sauce:
- Make your base by melting butter over medium heat, then add flour. Keep stirring for 1 minute until it looks golden. Toss in the chopped garlic and cook for half a minute until you can smell it.
- 4. Making Cheese Sauce:
- Slowly pour in warm milk while constantly whisking to avoid lumps. Cook until it thickens up. Turn heat down low, add cheese a little at a time, stirring until it's all melted before adding more.
- 5. Putting It All Together:
- Cut open potatoes and fluff the insides with a fork. Add salt and pepper. Pour plenty of cheese sauce on top, finish with extra cheese and fresh chives.
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Learning to make the perfect cheese sauce taught me to take my time. My grandma always said: "If you rush the roux, you'll mess up the sauce." This careful approach gives you that smooth, velvety finish every time.
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Keeping and Planning Ahead
Keep any leftover potatoes and cheese sauce in different containers in the fridge for up to 4 days. When warming up the sauce, heat it slowly on low, stirring now and then and adding a bit of warm milk to make it smooth again. You can warm potatoes in a 350°F oven until hot, or use the microwave at half power.
Warmth and Serving Ideas
These potatoes taste best when they're steaming hot and the cheese sauce is super creamy. For a full meal, add a fresh green salad or some roasted veggies on the side. On busy nights, lay out toppings like extra cheese, crunchy bacon bits, sour cream, and chopped chives so everyone can fix their potato just how they like it.
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Tasty Twists
Switch up this basic dish by changing the cheese - try white cheddar, smoked gouda, or spicy pepper jack for new flavors. Mix in cooked mushrooms or sweet browned onions to the cheese sauce for more depth. Want a lighter option? Throw in some cauliflower with the broccoli, or replace part of the cheese with mashed butternut squash to sneak in more nutrients while keeping that creamy feel.
Frequently Asked Questions
- → Can I prepare the sauce earlier?
- Sure, make it ahead by 1-2 days and reheat slowly. Add a splash of milk to adjust the consistency.
- → Why not use pre-shredded cheese?
- Pre-shredded cheese can have additives that make the sauce feel gritty, so fresh is better.
- → Can this dish go in the freezer?
- The potatoes freeze fine, but the sauce stays best if made fresh.
- → Why chop the broccoli so small?
- Tiny pieces cook quickly and mix evenly into the cheese sauce.
- → How do I make it gluten-free?
- Swap the flour for cornstarch or a gluten-free mix, and you're set.