Description
Delicious and comforting Broccoli Cheese Baked Potatoes featuring crispy baked russet potatoes topped with a creamy, cheesy broccoli sauce. Perfect as a hearty side dish or a satisfying vegetarian main course.
Ingredients
Scale
Brine and Potatoes
- 2 tablespoons salt
- ½ cup water
- 4 medium russet potatoes (8-10 ounces each)
Broccoli Cheese Sauce
- 1 head broccoli, chopped into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon hot sauce (more to taste)
- 6 ounces sharp cheddar cheese, freshly grated
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (230°C). Line a baking sheet with foil and place an oven-safe cooling rack on top if you have one. This setup allows for even baking and keeps the potatoes crispy.
- Brine and Prick: Dissolve 2 tablespoons of salt in ½ cup water to create a brine. Prick each of the potatoes about six times with a fork to allow steam to escape during baking. Roll the potatoes in the brine to coat them evenly.
- Bake: Place the potatoes on the prepared baking sheet and bake in the oven for 45 to 60 minutes. The potatoes are done when their internal temperature reaches 205°F (96°C) and a fork can easily pierce them.
- Release Steam: Remove the baked potatoes from the oven. Quickly slice each one open to release steam, which helps prevent sogginess.
- Steam Broccoli: While the potatoes bake, steam the broccoli florets on the stovetop or in the microwave until tender. Once steamed, drain and pat the broccoli dry to remove excess moisture.
- Make Roux: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour and whisk continuously to form a roux. Cook for about 1 minute to eliminate the raw flour taste.
- Add Milk and Seasonings: Gradually whisk in 16 ounces of whole milk along with ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking and stirring frequently until the sauce thickens and coats the back of a spoon. Remove from heat.
- Add Cheese and Broccoli: Stir in 1 teaspoon of hot sauce and 6 ounces of freshly grated sharp cheddar cheese until melted and smooth. Fold in the steamed broccoli florets, coating them well with the cheese sauce.
- Assemble and Serve: Spoon the warm broccoli cheese sauce generously over each baked potato. Serve immediately while hot and creamy for best flavor and texture.
Notes
- For extra crispy skins, you can rub the potatoes with a little olive oil before baking.
- If you prefer a milder sauce, reduce or omit the hot sauce.
- Leftover broccoli cheese sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
