Description
This Broccoli Cheese Baked Potatoes recipe features perfectly baked russet potatoes topped with a creamy, cheesy broccoli sauce. The potatoes are brined for crisp skins and fluffy interiors, while the broccoli cheese sauce combines steamed broccoli with a rich cheddar cream sauce infused with a hint of hot sauce. A comforting, hearty dish perfect for a satisfying vegetarian meal.
Ingredients
Scale
Brine & 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 oven to 450°F (230°C). Line a baking sheet with foil and place an oven-safe cooling rack on top if using.
- Brine and Prick Potatoes: Dissolve 2 tablespoons salt in ½ cup water to create a brine. Prick each potato about six times with a fork, then roll them in the brine to coat evenly.
- Bake Potatoes: Place the potatoes on the prepared baking sheet and bake for 45 to 60 minutes, until the internal temperature reaches 205°F (96°C) and they can be easily pierced with a fork.
- Release Steam: Remove potatoes from the oven and quickly slice open them to release steam.
- Steam Broccoli: Steam the broccoli florets on the stovetop or microwave until tender. Drain any excess water and pat dry.
- Make Roux: In a saucepan over medium heat, melt the butter. Add flour and whisk continuously to form a roux. Cook for about 1 minute without browning.
- Add Milk and Seasonings: Slowly whisk in the whole milk, paprika, salt, and black pepper. Continue cooking and stirring frequently until the sauce thickens. Remove from heat.
- Add Cheese and Broccoli: Stir in the hot sauce and shredded cheddar cheese until fully melted and smooth. Fold in the steamed broccoli to coat it evenly with the sauce.
- Assemble and Serve: Top each baked potato with a generous portion of the broccoli cheese sauce. Serve immediately for best flavor and texture.
Notes
- Brining the potatoes helps create a crisp skin and evenly seasoned crust.
- Make sure to pierce the potatoes well to let steam escape while baking.
- Steaming broccoli prevents it from becoming too mushy and retains nutrients.
- Adjust the hot sauce quantity in the cheese sauce according to your heat preference.
- Use sharp cheddar cheese for a richer, tangier flavor that melts well.
- To reheat, cover the potatoes with foil and warm in a 350°F oven until heated through.
