Broccoli Cheddar Stuffed Potatoes are a vegetarian comfort food classic. Perfectly baked russet potatoes using a rich and creamy broccoli cheese sauce!
This recipe which you may personalize to match your own wallet and taste buds. If You Would like to add more, here are a Couple of interesting items you can add on or in the top:
- bacon bits
- grilled chicken
- sliced ham
- sliced green onion
All these Broccoli Cheddar Stuffed Baked Potatoes reheat well from the microwave.
For this recipe and some other cheese sauce recipe, try to get cheese in a block and shred it yourself. Pre-shredded cheese is generally coated in an anti-caking powder which could block it from melting into the sauce.
Please, if you like this Broccoli Cheddar Stuffed Potatoes recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks.
Broccoli Cheddar Stuffed Potatoes
For the Baked Potatoes
- 4 russet potatoes (about ¾ lb. each)
- 1 tbsp olive oil
For the Broccoli Cheese Sauce
- ½ lb frozen broccoli florets
- 6 oz medium cheddar shredded
- 3 tbsp butter
- 3 cups whole milk
- 3 tbsp all-purpose flour
- ¼ tsp garlic powder
- 1 tsp salt
- Preheat the oven to 400ºF. Simply take the broccoli from the freezer and let it thaw since the potatoes bake.
- Once thawed, roughly chop the broccoli into small bits then put aside till ready to use.
- 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 every potato in oil.
- Put the oil coated potatoes on a baking sheet and season with a pinch of salt. Bake the potatoes for 60 minutes, or till tender all the way through.
- Whenever there is for 15 minutes left in the baking time for the potatoes, start to prepare the cheese sauce. Add the bread and butter into a medium sauce pot.
- Put the pot over a medium fire and then whisk the butter and flour together as they melt. Allow the mix to start to bubble and foam, whisking continuously.
- Continue to cook for two minutes longer to eliminate the raw flour taste, but don’t allow the bread start to brown.
- Whisk the milk to 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 together with all the garlic powder and salt.
- Start to ditch the shredded cheddar to the sauce 1 handful at a time, making sure the cheese is completely melted into the sauce before adding another handful. After each the cheddar was been into the sauce, then stir in the chopped broccoli.
- If the potatoes are finished baking, then carefully slit them open. Use a fork to slightly sew the insides of the potatoes.
- When ready to serve, put each potato on a plate or in a bowl and ladle the broccoli cheese sauce on each potato.
- Serve warm.