Baked potatoes make for the perfect fast, comforting meal. They’re tasty simply topped with cheese and butter, of course, but they’re even better covered in a hearty veggie chili (like these Mexican Stuffed Sweet Potatoes) or in a creamy sauce (like this Creamy Spinach & Mushroom Sauce). Don’t you agree?

Broccoli Cheese Baked Potato | OKC Veggie

For these Broccoli Cheese Baked Potatoes, we went with one of the most classic combos of all time: broccoli + cheddar. We kicked things up a notch by incorporating sautéed red onions and garlic into the sauce, too — the result was a decadent, soup-like, practically drinkable cheese sauce. Enjoy these potatoes by themselves, or serve them alongside a nice salad (or whatever else you think goes with baked potatoes)!

INGREDIENTS

2 russet potatoes
1 red onion, diced
3 cloves garlic, minced
2 T. butter
3 T. all-purpose flour
1 c. 2% milk
4-6 oz. sharp cheddar cheese, shredded
1 head broccoli, cut into florets
Dash of nutmeg
Dash of cayenne pepper
Salt & pepper, to taste
Cooking spray
Light sour cream, to top (optional)
Diced green onions, to garnish (optional)

STEPS

1) Preheat the oven to 400 degrees. Line a baking sheet with foil, spray it with cooking spray and place the potatoes onto the foil. Spray the tops of the potatoes with cooking spray, too. Cook until fork tender, about 70 minutes.

2) Place a vegetable steamer in a large pot and fill the pot with water so that the water level is just under the steamer. Place the broccoli in the steamer, cover the pot and turn the burner on high for about seven minutes. Remove from heat, but keep the lid on.

3) Heat two tablespoons butter in a large pan over medium-high heat. Once the butter is melted, add the red onion and garlic and sauté until the onion becomes translucent.

4) Season the onion/garlic with salt, pepper and a dash each of cayenne and nutmeg. Add the flour and stir constantly for two minutes.

5) Pour in the cup of milk a little bit at a time, stirring constantly. Bring the sauce back to a simmer and, once it’s simmering, remove from heat and stir in the cheese. Once the cheese is incorporated, stir in the broccoli.

6) Slice the potatoes in half and use your hands to push both ends inward so the potato opens up. Add a bit of sour cream to the hot potato, then scoop on the broccoli cheese sauce. We topped the potatoes with additional cheese and broiled them to get a crispy finish. Garnish with diced green onions, if desired.