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Recipe combo

Broccoli Cheddar Baked Potatoes

A simple Sunday lunch of fluffy baked potatoes topped with tender broccoli florets, creamy cheddar sauce, and green onions. Made for a family of 4 with common vegetarian ingredients.

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Ingredients and instructions

Servings
4
Total time
31 min
Prep
8 min
Cook
23 min

Ingredients

  • 4 Each russet potatoes - 4 (medium, about 2 pounds total), medium; about 2 pounds total
  • 4 Cup broccoli florets - 4 cups (12 ounces), 12 ounces total
  • 1.5 Cup shredded sharp cheddar cheese - 1 1/2 cups (6 ounces), 6 ounces total; divided into 1 cup for sauce and 1/2 cup for topping
  • 1 Cup 2% milk - 1 cup (240 milliliters), 240 milliliters
  • 4 Count green onions - 4 (stalks), stalks
  • 1 Tablespoon unsalted butter - 1 tablespoon (14 grams), 14 grams
  • 1 Tablespoon all-purpose flour - 1 tablespoon (8 grams), 8 grams
  • 0.5 Teaspoon garlic powder - 1/2 teaspoon (1 gram), 1 gram
  • 0.75 Teaspoon fine salt - 3/4 teaspoon (4 grams), 4 grams
  • 0.25 Teaspoon black pepper - 1/4 teaspoon (1 gram), 1 gram
  • 2 Tablespoon water - 2 tablespoons (30 milliliters), 30 milliliters

Instructions

  1. Prepare potatoes and green onions

    1. *Scrub the potatoes*, pierce each several times with a fork, *slice the green onions*, and set the measured ingredients near the stove.

  2. Microwave the potatoes

    2. Place the potatoes on a microwave-safe plate and microwave on high for *14 to 16 minutes*, turning once, until *fork-tender all the way through*.

  3. Steam the broccoli

    3. While the potatoes cook, place the broccoli florets and water in a microwave-safe bowl, cover loosely, and microwave for *3 to 4 minutes* until *bright green and tender-crisp*; drain well.

  4. Make the sauce base

    4. While the potatoes cook, melt the butter in a saucepan over medium heat, whisk in the flour for *30 seconds*, then whisk in the milk, garlic powder, salt, and pepper until *smooth and lightly thickened*, 2 to 3 minutes.

  5. Finish the cheese sauce

    5. Remove the saucepan from the heat, stir in *1 cup cheddar cheese* until *melted and creamy*, then turn the broiler to high.

  6. Assemble the potatoes

    6. Split the potatoes lengthwise, *fluff the centers*, top with broccoli and cheese sauce, sprinkle with *remaining 1/2 cup cheddar*, and place on the baking sheet.

  7. Broil and serve

    7. Broil for *2 to 3 minutes* until the tops are *melted and bubbling*, then sprinkle with green onions and serve warm.