There’s something about the combination of cheese, broccoli, and potatoes that just screams comfort, like a warm hug on a chilly evening. My grandma used to say that a cheesy potato dish could mend a broken heart—or at least make you forget about it for a while. With the creamy cheddar melting into the fluffy potato and the broccoli adding a little crunch, this recipe is like a cozy blanket for your taste buds.
Steps
- Preheat your oven to 400ºF. Clean four russet potatoes, drying them thoroughly before using a fork to puncture the skin several times. Coat each potato in olive oil, season with a pinch of salt, and place them on a baking sheet. Bake for about one hour, or until the potatoes are tender throughout.
- While the potatoes are baking, thaw ½ pound of frozen broccoli and chop it into small pieces. Shred 6 ounces of cheddar cheese and set aside for later use.
- With approximately 15 minutes remaining for the potatoes, start preparing the cheese sauce. In a saucepan, heat 3 tablespoons of butter and 3 tablespoons of flour over medium heat, whisking to form a bubbling paste. Continue whisking for about 2 minutes to cook out the raw flour taste.
- Gradually whisk 3 cups of milk into the flour and butter mixture, cooking until it simmers gently. As the milk simmers, the sauce will thicken; once it can coat the back of a spoon, remove from heat.
- Season the thickened sauce with 1 teaspoon of salt and ¼ teaspoon of garlic powder. Slowly incorporate the shredded cheddar cheese, adding it in small handfuls and allowing each addition to melt fully before adding more.
- Stir the chopped broccoli into the cheese sauce, ensuring it is evenly mixed. Once the potatoes are done, slice them open lengthwise and gently mash the insides with a fork.
- Place each potato in its own serving dish, then ladle a generous amount of broccoli cheese sauce over the top. Serve immediately, adding any additional toppings you may desire.
Ingredients
- 4 russet potatoes (approximately ¾ lb each)
- 1 tablespoon olive oil
- Salt to taste
- ½ pound frozen broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 6 ounces medium cheddar cheese, shredded
Nutritional Values
Calories: 2410.32kcal | Carbohydrates: 224.8g | Protein: 93.4g | Fat: 131.2g | Sodium: 4493mg | Fiber: 20.4g
FAQ
- Can I customize the ingredients in the Broccoli Cheddar Stuffed Baked Potatoes?
- Absolutely! This recipe serves as a versatile base that you can modify to suit your preferences and what’s available in your fridge. Consider adding bacon bits, grilled chicken, jalapeños, sriracha, sliced ham, or green onions. Feel free to experiment with any ingredients you enjoy on a traditional loaded baked potato.
- How can I enhance the flavor of the cheese sauce?
- The cheese sauce in this recipe is mild and creamy, but you can boost its flavor with a few simple additions. Try incorporating ½ teaspoon of Dijon mustard or mustard powder for a tangy kick. For both tang and heat, add a few dashes of your preferred hot sauce. Alternatively, a generous amount of freshly cracked black pepper can also elevate the taste.
- Is it possible to prepare these stuffed potatoes in advance?
- Yes, these Broccoli Cheddar Stuffed Baked Potatoes are perfect for meal prep. They reheat beautifully in the microwave, making them a convenient option for lunches throughout the week. Make a batch ahead of time and enjoy them as a quick and satisfying meal.
- How can I save money when buying cheese for this recipe?
- To save on cheese, compare the prices of larger cheese blocks with smaller ones. Often, the price per ounce is similar, but larger blocks can offer better deals. You can also freeze cheese in smaller portions to prevent waste, ensuring you wrap it tightly to avoid freezer burn.
- Why should I choose block cheese over pre-shredded cheese for the sauce?
- It’s recommended to buy block cheese and shred it yourself for cheese sauces. Pre-shredded cheese usually contains an anti-caking agent that can hinder smooth melting, making block cheese a better option for achieving a creamy sauce.
Tips
- Enhance the Cheese Sauce Flavor: To give your cheese sauce a more robust taste, consider adding ½ teaspoon of Dijon mustard or mustard powder for a tangy kick. If you prefer a bit of heat, a few dashes of your favorite hot sauce can do the trick, or a generous amount of freshly cracked black pepper can add depth.
- Customize with Toppings: The beauty of this recipe is its versatility. Feel free to use leftover fridge items as toppings. Consider bacon bits, grilled chicken, jalapeños, sliced ham, or green onions to personalize your stuffed baked potatoes.
- Economical Cheese Shopping: To save money, compare the prices of different cheese block sizes. Larger blocks often offer better value per ounce and can be stored in the freezer if wrapped tightly to avoid freezer burn.
- Opt for Block Cheese: When making cheese sauce, choose to buy cheese in blocks and shred it yourself. Pre-shredded cheese often has anti-caking agents that may prevent it from melting smoothly into sauces.
Equipment
- Baking Sheet
- Medium Sauce Pot
- Whisk
