Roadside Broccoli Cheddar Baked Potatoes
Fluffy baked potatoes get a diner-style blanket of broccoli cheddar sauce, then a shower of crispy onions for crunch.
Prep: 12 · Cook: 55 · Total: 67 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (311 reviews)
INSPIRED BY
On road trips, I always want something hot, cheesy, and portable. This potato-and-sauce combo nails that feeling, no drive-thru required.
Story
You know that moment on a long drive when your brain says, get something warm and ridiculous. This is my answer, a baked potato that turns into a bowl when you crack it open. The broccoli cheddar sauce is quick, sharp, and it clings to every fluffy bite. Add crunchy onions on top and it suddenly feels like a roadside special with your name on it.
By Theo
Ingredients
- 4 large russet potatoes, scrubbed
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 2 cups small broccoli florets
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups milk
- 1 1/2 cups sharp cheddar, grated
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Optional: crispy fried onions for topping
Instructions
- Bake the potatoes: heat oven to 425 F. Poke potatoes all over, rub with oil, and sprinkle with 1 tsp salt and pepper. Bake until very tender, 50 to 60 minutes.
- Cook the broccoli: steam or microwave broccoli with a splash of water until bright green and just tender, 3 to 4 minutes. Chop a bit if pieces are large.
- Start the sauce: melt butter in a saucepan over medium, whisk in flour, and cook 1 minute. Slowly whisk in milk until smooth.
- Thicken and season: simmer, whisking, until lightly thickened, 3 to 5 minutes. Stir in remaining 1/2 tsp salt, garlic powder, and smoked paprika.
- Add cheese and broccoli: lower heat and stir in cheddar until melted, then fold in broccoli. Add a splash of milk if you want it looser.
- Build and serve: split potatoes, fluff insides with a fork, and spoon broccoli cheddar sauce over each one. Finish with crispy onions if using.
Chef Tips
- Grate your own cheddar, pre-shredded cheese can make the sauce grainy.
- For extra heat, add a pinch of cayenne with the paprika.
- Leftover sauce is great over toast or mixed into macaroni.
- If your potatoes are huge, plan on 1 potato serving two people.
Cook's Notes
- If you are short on time, microwave the potatoes until tender, then crisp skins in a hot oven for 10 minutes.
- Use any melty cheese blend, but keep some sharp cheddar for punch.
- Sauce too thick, whisk in milk 1 tbsp at a time.