Cheesy Broccoli Baked Potatoes

The most delicious Broccoli Cheese stuffed inside a giant crispy baked potato. Broccoli Baked Potatoes are about to change your life!

Broccoli Baked Potatoes

You guys, seriously. When I say I face planted each and everyone one of these I truly mean it. Think cheesy baked potato, but more intense. Think broccoli cheese, with all the carbs it rightfully deserves. You with me? Okay good. Here’s what you’ll need:

• Broccoli
• Potatoes
• Flour, Butter & Milk (for the roux)
• Cheese
• Dijon Mustard
• Chives

That’s it! 

These are perfect for an indulgent lunch, an easy dinner with some grilled chicken or even as part of a spread at your next roast dinner! The broccoli cheese is the main event of these bad boys, so let’s tuck into that quickly.

Broccoli Cheese

The cheesy broccoli in these potatoes is pretty similar to my broccoli and cauliflower cheese, just with a few tweaks. In that recipe I roast the broccoli, and you could totally do that here. But for this recipe I actually pan fry the broccoli.

Pan Fried Broccoli

I do this for a couple of different reasons. First is purely convenience (all in one pan). Second is for the flavour though. Just like roasting, you get gorgeous caramelization, which adds flavour to the broccoli. I don’t recommend boiling the broccoli. Not only do you lose out on flavour, but the broccoli heads will absorb the water and release it when they bake. This will dilute both the flavour and texture.

How to make Broccoli Cheese (quick summary)

1. Melt butter in pan.
2. Fry Broccoli.
3. Stir in Flour.
4. Gradually whisk in milk.
5. Add mustard, chives and cheese.
6. Stir to combine.

Cheesy Broccoli Stuffed Potatoes

Alright, let’s get stuffing.

You’ll need 4 very large baking potatoes. Russets work great. Bake them, slice them, gut them and stuff them. Simples! Make sure you leave enough space around the skin to hold the filling (and not leak out).

How to make Broccoli Baked Potatoes (quick summary)

1. Stab potatoes, rub in oil and salt.
2. Bake until crispy and knife tender.
3. Slice off top.
4. Slice about 1/4″ away from skin and scoop out centre.
5. Pour in broccoli cheese.
6. Top with more cheese and bake in oven.

Can I make these ahead of time?

If you want to make them ahead of time I recommend making the broccoli cheese and potatoes separately. Just before serving, combine the two and pop in the oven at a slightly lower temp for 5mins extra.

And there we have it! Couldn’t be easier and consequently couldn’t be more delicious! With regards to your leftover mash, you could totally use it in Tuna Potato Patties, or turn it into Mustard Mash. These recipes also go perfectly with a side of mash:

What to serve with Mashed Potato

• Pan Fried Pork Chops
• Sausage and Bean Casserole
• Honey Garlic Chicken
• Devilled Sausages

Hey, whilst you’re here why not check out my other recipes?

• The BEST Baked Potato
• Mini Twice Baked Potatoes
• Jalapeno Popper Loaded Potatoes

Alrighty, let’s tuck into the cheesy broccoli potatoes shall we?!

How to make Cheesy Broccoli Baked Potatoes (Full Recipe & Video)

5 from 6 votes

Cheesy Broccoli Baked Potatoes

By: Chris Collins

The most delicious Broccoli Cheese stuffed inside a giant crispy baked potato. Broccoli Baked Potatoes are about to change your life!

Prep: 10 minutes mins

Cook: 1 hour hr 40 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 4 potatoes

SaveSaved Pin Recipe Comment Print Recipe

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Send

Equipment

• Baking Tray
• Sharp Knife & Chopping Board
• Large, Deep Frying Pan
• Jug (for milk)
• Cheese Grater
• Serving Spoon

Ingredients 

1x2x3x

• ▢ 4 large Baking Potatoes (Russets work great)
• ▢ 14oz / 400g Broccoli Florets (diced into very small chunks)
• ▢ 2 1/2 cups / 250g Strong Cheddar, grated (save some to top)
• ▢ 2 cups / 500ml Milk, at room temp
• ▢ 3 tbsp Butter
• ▢ 2 tbsp Flour
• ▢ 1 tbsp Dijon Mustard
• ▢ 1 tbsp Fresh Chives, finely diced
• ▢ Salt & Pepper, to taste
• ▢ Olive Oil, as needed

Cook ModePrevent your screen from going dark

Instructions 

• Stab your potatoes a few times all around, then coat in a drizzle of olive oil and a pinch of salt. Pop in the oven at 356f/180c for 90mins, or until deep golden, crispy and knife tender.
• Meanwhile, melt 3 tbsp butter in a pan over medium heat. Add 14oz/400g broccoli florets and fry for 5 mins until they JUST begin to pick up colour. Turn heat to low and continue frying for another 10mins or until they soften. Season with salt and pepper. (Alternatively you can roast the broccoli)
• Turn heat back up to medium, stir in 2 tbsp flour and fry for a few mins. Gradually pour in 2cups/500ml milk, whisking as you go, until thickened and lump free.
• Turn off heat and stir in 2cups/200g cheddar. Add 1 tbsp dijon mustard, 1 tbsp fresh chives and seasoning to taste. Place to one side.
• When the potatoes are cool enough to handle, slice the very tops off. Gut out the centre, leaving a thin wall attached to thin skin (enough that will keep the filling from seeping out). Split broccoli cheese among potatoes and top with your remainder of cheese.
• Pop back in the oven at 220c/430f for 10-15mins or until golden and bubbly on top. Allow to rest for a few mins so the filling thickens slightly then tuck in!

Video

Notes

a) Broccoli Weight - Ensure you're using 14oz/400g of broccoli florets, not the weight before you chop it up. It's about 2 small whole broccolis. Also just ensure you chop it nice and small so it cooks through when frying.

b) Cooking Broccoli - I fry for two reasons: first is simply because it's easiest (all in one pan etc), but second because you get gorgeous flavour that you simply can't get when boiling/steaming. You can also roast the broccoli to mimic the caramelization and get good flavour, just definitely don't boil (water will release in the sauce and make thin out the flavour/texture)

c) Cheese - Cheddar is definitely the classic combo with broccoli, a nice strong one will punch a good amount of flavour. If you want to take it up a notch, replace half the cheddar with Gruyere. 

d) Make Ahead - I recommend making the broccoli cheese and potatoes separately (so the sauce doesn't seep into potato) then combine and cook at 390f/200c for 15-20mins (or until cooked through). 

e) Calories - per potato assuming 1 tbsp olive oil is used to coat potatoes.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 773kcal | Carbohydrates: 76.96g | Protein: 32.75g | Fat: 38.06g | Saturated Fat: 20.19g | Polyunsaturated Fat: 2.165g | Monounsaturated Fat: 11.202g | Trans Fat: 1.034g | Cholesterol: 95mg | Sodium: 672mg | Potassium: 2074mg | Fiber: 9.8g | Sugar: 10.03g | Vitamin A: 3746IU | Vitamin C: 45.3mg | Calcium: 784mg | Iron: 5.86mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Broccoli Baked Potato Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!