Broccoli Cheddar Baked Potatoes with Scallions

Why You’ll Love This Recipe

• Classic comfort: crisp-skinned russets with a fluffy, buttery center.
• Velvety stovetop cheddar sauce that stays silky and pourable.
• Bright, tender-crisp broccoli adds freshness and color.
• Weeknight-friendly with simple ingredients and minimal prep.

Grocery List

• Produce: 4 large russet potatoes, 1 lb broccoli florets, 3 scallions
• Dairy: 8 oz sharp cheddar, whole milk, unsalted butter
• Pantry: Olive oil, all-purpose flour, kosher salt, black pepper, dry mustard powder, garlic powder, smoked paprika (optional)

Full Ingredients

For the potatoes

• 4 large russet potatoes (10–12 oz each), scrubbed and dried
• 1 tbsp olive oil
• 1 tsp kosher salt (for the skins)
• 4 tbsp unsalted butter (1 tbsp per potato), room temperature

For the broccoli

• 1 lb broccoli florets (about 1 large head), cut into bite-size pieces
• 1/4 cup water (for steaming)
• Pinch of kosher salt

For the cheddar cheese sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 2 cups (8 oz) sharp cheddar cheese, freshly grated
• 1/2 tsp dry mustard powder
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika (optional)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

For serving

• 3 scallions, thinly sliced
• Extra kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep the potatoes

Preheat the oven to 425°F (220°C) with a rack in the center. Scrub and thoroughly dry the potatoes. Prick each potato 6–8 times with a fork to vent steam. Rub potatoes with olive oil and sprinkle all over with 1 teaspoon kosher salt. Set the potatoes directly on the oven rack and place a sheet pan on the rack below to catch any drips.

Step 2: Bake until skins are crisp and centers are fluffy

Bake 50–60 minutes, depending on size, until the skins are crisp and a skewer or knife slides through with no resistance. For precision, the interior should read about 205°F (96°C). If needed, continue baking in 5-minute increments. Rest 5 minutes while you finish the broccoli and sauce.

Step 3: Steam the broccoli until tender-crisp

While the potatoes bake, add 1/4 cup water to a medium saucepan with a steamer basket. Bring to a simmer over medium heat. Add broccoli, sprinkle with a pinch of salt, cover, and steam 4–5 minutes until bright green and just tender. Drain well and keep warm. If you do not have a steamer basket, simmer the florets in lightly salted water for 2–3 minutes, then drain thoroughly.

Step 4: Make the silky cheddar sauce

In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking, for 1 minute to form a pale roux. Slowly whisk in the warm milk, a few splashes at a time, until smooth. Bring to a gentle simmer and cook 2–3 minutes, whisking, until lightly thickened. Remove from heat, then stir in grated cheddar in two additions until fully melted and glossy. Season with dry mustard, garlic powder, smoked paprika (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Keep warm over very low heat, stirring occasionally; do not boil.

Step 5: Split and fluff the potatoes with butter

Using a clean towel to protect your hands, cut each potato lengthwise. Pinch the ends toward the center to open. Add 1 tablespoon butter to each, then use a fork to fluff and season the interior with a small pinch of salt and pepper.

Step 6: Pile high with broccoli and cheddar; finish with scallions

Top each fluffed potato with a generous mound of steamed broccoli. Spoon warm cheddar sauce over the top, letting it cascade into the potato and down the sides. Shower with sliced scallions. Serve immediately while hot and melty.

Pro Tips

• For the fluffiest centers, bake potatoes unwrapped directly on the rack; foil traps steam and softens the skin.
• Warm the milk before making the sauce and add the cheese off heat to prevent a grainy or split sauce.
• Freshly grate cheddar; pre-shredded cheese often contains anti-caking agents that inhibit smooth melting.
• If the sauce thickens as it sits, whisk in a splash or two of warm milk to loosen to a pourable consistency.
• Perfectly baked potatoes read about 205°F internally; start checking at 50 minutes for large russets.

Variations

• Loaded Broccoli Cheddar: Add crisp crumbled bacon and a dollop of sour cream under the cheese sauce.
• Roasted Broccoli Twist: Roast broccoli at 425°F with olive oil, salt, and pepper for 12–15 minutes for deeper flavor and caramelized edges.
• Spicy Kick: Stir 1–2 teaspoons minced pickled jalapeños or a pinch of cayenne into the cheese sauce.

Storage & Make-Ahead

Bake potatoes up to 2 days ahead; cool, refrigerate, then reheat at 400°F for 15–20 minutes until hot and skins re-crisp. Steam broccoli up to 2 days ahead; refrigerate and rewarm briefly in the microwave or a steamer. Cheese sauce is best fresh but can be refrigerated up to 3 days; reheat gently over low heat with a splash of milk, stirring until smooth. Store assembled leftovers tightly covered for up to 2 days. Reheat in a 350°F oven for 15–20 minutes or microwave in short bursts, then add a little fresh sauce if available and finish with scallions.

Nutrition (per serving)

Approx. 820 calories; 27 g protein; 82 g carbohydrates; 42 g fat; 8 g fiber; 1050 mg sodium. Values are estimates and will vary based on exact ingredients and added salt.