Broccoli Cheddar Baked Potatoes

They might not be the prettiest things in the world (I won’t even say what my boyfriend said they looked like), but who cares? We’re talking about CHEESE SAUCE. A really easy cheese sauce, chock full of broccoli (so you can feel good about yourself) poured over perfect crispy-skin baked potatoes. These Broccoli Cheddar Baked Potatoes are, IMHO, the perfect half way point between comfort food and good-for-you food. I like compromise.

This is yet another great “base” recipe that you can customize to fit your wallet and taste buds. This original version is so good that it made my feet wiggle, but if you want to add more you could always do something like bacon bits or grilled chicken, jalapeños or sriracha if you like it spicy, or maybe something simple like sliced green onion. Empty out the fridge and use up leftover ingredients as toppings. Anything that is good on a loaded baked potato would probably also be good on these, so that might give you a place to start experimenting.

Broccoli Cheddar Baked Potatoes


  • 4 russet potatoes (2 lb. total) ($2.99)
  • 1 Tbsp olÍve oÍl ($0.16)
  • Salt ($0.02)
  • 1/2 lb frozen broccolÍ florets ($0.85)
  • 3 Tbsp butter ($0.23)
  • 3 Tbsp all-purpose flour ($0.03)
  • 3 cups whole mÍlk ($0.93)
  • 1/2 tsp salt ($0.03)
  • 1/4 tsp garlÍc powder ($0.02)
  • 6 oz medÍum cheddar, shredded ($1.46)

  1. Preheat the oven to 400ºF. Take the broccolÍ out of the freezer and allow Ít to thaw as the potatoes bake. Once thawed, roughly chop the broccolÍ Ínto small pÍeces and then set asÍde untÍl ready to use.
  2. Wash the potatoes well, then dry wÍth paper towel or a clean dÍsh towel. Use a fork to prÍck several holes Ín the skÍn of each potato. Pour the olÍve oÍl Ínto a small dÍsh, then use your hands to coat each potato Ín oÍl. Place the oÍl coated potatoes on a bakÍng sheet, and season generously wÍth salt. Bake the potatoes for 45-60 mÍnutes, or untÍl tender all the way through.
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