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To begin, preheat your oven to 425°F (220°C). While that’s heating up, scrub your russet potatoes clean under running water. This step is essential to remove any dirt or pesticides that might be lingering on the skin. Once clean, prick each potato several times with a fork. This allows steam to escape while baking, preventing any unfortunate explosions in your oven.

Loaded Broccoli Cheddar Baked Potatoes

Experience the ultimate comfort food with Loaded Broccoli Cheddar Baked Potatoes! This recipe combines fluffy russet potatoes with creamy cheddar cheese sauce and bright, fresh broccoli for a deliciously satisfying meal. Perfect for weeknight dinners or casual gatherings, each bite offers a delightful mix of flavors and textures. Follow simple steps to prepare your own version of this nostalgic dish and impress your family and friends with a comforting classic that's both indulgent and nutritious.
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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: Begin by preheating your oven to 425°F (220°C).

    Prepare the Potatoes: Scrub the russet potatoes clean, then prick each potato several times with a fork. Rub the skins with olive oil and sprinkle lightly with salt.

      Bake the Potatoes: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.

        Cook the Broccoli: In the last 10 minutes of the potato baking time, steam or microwave the broccoli florets until tender, about 3-5 minutes. Set aside.

          Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until lightly golden. Gradually add the milk, whisking constantly until the mixture thickens (about 3-5 minutes). Stir in the garlic powder, onion powder, salt, and pepper.

            Add Cheese: Remove the saucepan from heat and stir in the shredded cheddar cheese until it melts and becomes a creamy sauce. Adjust seasoning if needed.

              Assemble the Potatoes: When the potatoes are done, carefully cut them in half lengthwise and fluff the insides with a fork. Gently fold in the steamed broccoli into the potato flesh, then spoon the cheese sauce generously over the top.

                Final Bake (optional): For a crispy finish, place the assembled potatoes back in the oven for an additional 5-10 minutes, until the cheese is bubbly and slightly golden.

                  Serve: Remove from the oven and top with a dollop of sour cream and sliced green onions for garnish. Enjoy your Loaded Broccoli Cheddar Baked Potatoes hot!

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