Broccoli Cheddar Baked Potatoes are an easy vegetarian dinner that uses simple ingredients to make a filling and flavorful meal. 

These Broccoli Cheddar Baked Potatoes are, IMHO, the perfect half way point between comfort food and good-for-you food. I like compromise.This is yet another great “base” recipe that you can customize to fit your wallet and taste buds. This original version is so good that it made my feet wiggle,

 but if you want to add more you could always do something like bacon bits or grilled chicken, jalapeños or sriracha if you like it spicy, or maybe something simple like sliced green onion.

RECIPES BY budgetbytes [THANK YOU]

I’m only one person, so I halved the recipe for myself. Definitely added pepper to the sauce and used fresh broccoli. Super yummy!! I recommend giving it a try. :) Very good. Needs pepper or white pepper in sauce. Served with mixed greens, sliced beets, and strawberry poppyseed dressing. Delicious!

My daughter and husband loved this, I thought it needed more flavor, I will definitely add some additional spices next time Tried this with a sweet potatoe instead & it was so good, the sweetness of the potatoe & the sauce blended nicely.



  • 4 russet potatoes (2 lb. total) $2.99
  • 1 Tbsp olive oil $0.16
  • Salt $0.02


  • 1/2 lb frozen broccoli florets $0.85
  • 3 Tbsp butter $0.23
  • 3 Tbsp all-purpose flour $0.03
  • 3 cups whole milk $0.93
  • 1/2 tsp salt $0.03
  • 1/4 tsp garlic powder $0.02
  • 6 oz medium cheddar, shredded $1.46


  1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
  2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.


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