Name: Broccoli plus Cheese Baked Potatoes
Yield: 4

Broccoli and Cheese Baked Potatoes start with tender baked potatoes that get smothered in a rich, cheesy broccoli sauce.

Broccoli And Cheese Baked Potatoes

It’s always fun to turn a favorite dinner into a tasty soup, like this Lasagna Soup inspired by my classic lasagna, or this Potato Soup based on loaded baked potatoes.

Today, I’m flipping the idea around! I turned one of a reliable soups—Broccoli-Cheddar Soup—into this straightforward and comforting dinner. Broccoli and Cheese Baked Potatoes are everything you love: tender baked potatoes topped with a creamy, cheesy, and savory broccoli sauce. These are the best!

Prep all the ingredients—veggies, seasonings, butter, flour, milk, and cheese—for straightforward assembly.

Preparing The Potatoes

Here’s how to get your potatoes ready:

Oven: If you’ve tried my baked potato recipe, you know the trick: cut the potatoes in half before baking. This cuts the baking time and gives the potatoes a super crispy skin. It’s a reliable method!
Air Fryer: Great for small batches; potatoes turn out amazing and crispy.
Microwave: Cook in under 10 minutes—quick and straightforward, though less crispy.
Pressure Cooker/Slow Cooker: Use your favorite method if you prefer soft skins.

Pick your favorite method, and let’s get started!

Whisk the cheese sauce in a pot for these Broccoli and Cheese Baked Potatoes.

Ingredients

Beyond the potatoes, here’s what you’ll need to make Broccoli and Cheese Baked Potatoes:

Broccoli: Use frozen broccoli. Let it thaw, then chop it small so it mixes well into the sauce.
Cheese: Grate sharp Cheddar fresh from a block for the best melt and flavor. Skip pre-shredded cheese; it doesn’t melt well.
Milk: Whole milk works best for a creamy sauce. Low-fat milk is fine but less creamy. Don’t use skim or plant-based milk; it changes the sauce.
Butter & Flour: Start with melted butter and flour to thicken the sauce. Whisk until smooth.
Spices: Add paprika, garlic powder, mustard powder, cayenne, and salt. Taste and add more salt if needed.

Whisk the cheese sauce in a pot, then mix in the cheese and broccoli.

Broccoli And Cheese Baked Potato Tips

Add cheese slowly: Take the pot off the heat and mix in a handful of cheese at a time. Wait for it to melt before adding more to keep the sauce smooth.
Don’t skip salt: If the sauce tastes bland, try adding a pinch of salt to boost the flavor.
Cayenne for flavor: A little cayenne adds depth and a touch of heat—don’t leave it out!

Storage

Potatoes: Store separately in an airtight container in the fridge.
Sauce: Keep in the fridge in an airtight container.
Reheating: Warm sauce on the stovetop, stirring in a splash of milk to thin if needed. Reheat potatoes in the oven, air fryer, or microwave.