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closeup shot of broccoli inside side baked potato with fork digging in
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5 from 6 votes

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!
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Course: Main Course, Roast Dinner
Cuisine: British
Servings: 4 potatoes
Calories: 773kcal
Cost: £2 / $2.50

Equipment

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

Ingredients

  • 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

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.

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