Creamy Broccoli and Cheddar Stuffed Baked Potatoes

This dish pairs fluffy baked potatoes with tender roasted broccoli and a luscious, creamy cheese sauce for a comforting and satisfying meal. When you want something warm, cheesy, and packed with flavor, these stuffed potatoes hit the spot perfectly! The combination of fresh broccoli and rich cheese sauce elevates classic twice-baked potatoes to a whole new level.

Why You’ll Love This Recipe

Super easy to prepare with minimal hands-on time, this recipe relies on a rich homemade cheese sauce that delivers maximum flavor. Whether served as a hearty main course or alongside your favorite side, it’s guaranteed to please.

If you’re a fan of comforting potato dishes, you might also enjoy my Slow Cooker Garlic Parmesan Chicken with Potatoes or my Cheesy Beef and Potato Casserole.

Ingredients You’ll Need:

• Potatoes: Russets are ideal, but any baking potato variety works well.
• Broccoli Florets: Fresh broccoli yields the best tender-crisp texture; frozen broccoli tends to get mushy.
• Olive Oil & Butter: Oil helps crisp up the potato skins, and butter adds richness to the cheese sauce.
• Flour: Used to thicken the creamy cheese sauce.
• Milk: Whole or 2% milk works perfectly for a smooth sauce.
• Seasonings: A blend of paprika, ground mustard, cayenne, and nutmeg adds a subtle depth to the cheese sauce.
• Shredded Cheese: Sharp cheddar is a favorite here, but mozzarella, Monterey Jack, or a cheese blend are great alternatives.

How to Prepare Creamy Broccoli and Cheddar Stuffed Baked Potatoes

1. Prep the Potatoes: Wash and dry the potatoes. Pierce them all over with a fork, then rub with olive oil. Place them on a baking sheet and bake for 45–50 minutes until tender.
2. Roast the Broccoli: Remove the potatoes and spread the broccoli florets on the same sheet. Drizzle with olive oil and return to the oven for 12–15 minutes until lightly roasted.
3. Make the Cheese Sauce: Meanwhile, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 30 seconds to form a roux.
4. Add Seasonings & Milk: Stir in the spices and gradually whisk in the milk. Simmer until the sauce thickens.
5. Melt the Cheese: Stir in the shredded cheese and whisk until you have a smooth, creamy sauce.
6. Serve: Drizzle the cheese sauce over the baked potatoes and roasted broccoli.

Tips for Success

• For the creamiest sauce, shred your own cheese instead of using pre-shredded—it melts better without the anti-clumping coating.
• Poking holes in the potatoes lets steam escape and prevents bursting during baking.
• Enjoy this as a complete meal or pair with garlic bread or a fresh side salad.
• Save any leftover cheese sauce—it’s delicious on fries, sandwiches, pasta, and more!