Here’s a hearty Broccoli Cheddar Baked Potato recipe — creamy, cheesy, and loaded with veggies. 🥦🧀🥔
Broccoli Cheddar Baked Potato Recipe
Ingredients (Serves 2–4)
- 2 large russet potatoes
- 1 cup fresh broccoli florets (or frozen, thawed)
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- ¼ cup milk or cream (optional, for creamier topping)
- Salt and black pepper, to taste
- Optional toppings: sour cream, green onions, crispy bacon bits
Instructions
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce each several times with a fork.
- Rub the skins with a little olive oil and sprinkle with salt.
- Place directly on the oven rack or a baking sheet and bake 45–60 minutes until tender.
2. Cook the Broccoli
- Steam or boil broccoli until just tender (3–5 minutes).
- Drain well and chop into bite-sized pieces.
3. Prepare Cheddar Sauce (Optional)
- Melt 2 tbsp butter in a small saucepan over medium heat.
- Stir in milk or cream.
- Add half the shredded cheddar, stirring until smooth.
- Season with salt and pepper.
4. Assemble the Potato
- When potatoes are done, cut a slit down the middle and fluff the insides with a fork.
- Pour cheese sauce over the potato.
- Top with broccoli and remaining shredded cheddar.
- Optional: Broil 1–2 minutes to melt cheese and get a golden top.
- Add extra toppings like sour cream, green onions, or bacon bits.
Tips
- Microwave potatoes to save time, then finish under the broiler with cheese.
- For extra cheesy filling, mix some cheese directly into the potato flesh.
- Serve with a side salad or grilled protein for a complete meal.
I can also give a one-pan, faster version where the potato, broccoli, and cheese are baked together for minimal cleanup.
Do you want me to provide that version?
