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- 4 large russet potatoes - 2 cups broccoli florets (fresh or frozen) - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups milk (whole or 2%) - 2 cups shredded sharp cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - ½ cup sour cream (optional, for serving) - 2 green onions, sliced (for garnish)

Loaded Broccoli Cheddar Baked Potatoes

Discover the ultimate comfort food with these Loaded Broccoli Cheddar Baked Potatoes! Perfectly baked russet potatoes are filled with fresh broccoli, a creamy cheese sauce, and topped to perfection. This dish is not only hearty and satisfying but also a delightful family favorite, ideal for weeknight dinners or cozy gatherings. With simple ingredients and easy preparation steps, you'll create a warm, inviting meal that's sure to impress!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets (or frozen, thawed)

1 cup sharp cheddar cheese, shredded

1 cup milk (whole or 2%)

4 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

½ cup sour cream (optional, for serving)

2 green onions, sliced (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This ensures the potatoes will bake evenly and become perfectly tender.

    Prepare the Potatoes: Scrub the russet potatoes thoroughly under running water to remove any dirt. Using a fork, prick each potato multiple times to allow steam to escape while baking. Coat each potato lightly with olive oil and sprinkle with salt.

      Bake the Potatoes: Place the prepared potatoes directly on the middle rack of the preheated oven. Bake for 45-60 minutes, checking for doneness. The potatoes are ready when they yield easily to a fork or knife.

        Cook the Broccoli: About 10 minutes before the potatoes are done, prepare the broccoli. Steam or microwave the florets until tender, which should take about 3-5 minutes. Once cooked, set aside.

          Make the Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Once the butter has completely melted, whisk in the all-purpose flour to form a roux, cooking for 1-2 minutes until it turns a light golden color. Gradually pour in the milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens within 3-5 minutes. Add garlic powder, onion powder, salt, and pepper to taste.

            Add Cheese: Remove the saucepan from the heat source and stir in the shredded sharp cheddar cheese. Keep stirring until the cheese melts completely and forms a smooth, creamy sauce. Taste and adjust seasoning if necessary.

              Assemble the Potatoes: Once the potatoes are out of the oven, carefully slice each potato in half lengthwise. Use a fork to fluff the insides gently, creating space for the fillings. Fold the steamed broccoli into the potato flesh. Generously spoon the creamy cheese sauce over each potato half.

                Final Bake (optional): For a deliciously crispy topping, return the assembled potatoes to the oven for an additional 5-10 minutes. Bake until the cheese is bubbly and slightly golden on top.

                  Serve: Once finished, take the Loaded Broccoli Cheddar Baked Potatoes out of the oven. Top with a dollop of sour cream and sprinkle with sliced green onions for a fresh garnish. Enjoy your delightful dish while it’s hot!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings