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Baked Potatoes with Broccoli & Amazing Cheese Sauce

Baked Potatoes with Broccoli and an Amazing Cheese Sauce is the perfect family-friendly meatless main dish. Best recipe for baked potatoes and you'll go crazy over the cheese sauce- it's incredible!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: dinner, Main Course, Side Dish
Cuisine: American
Keyword: baked potatoes with cheese sauce
Servings: 6
Calories: 450kcal


  • 3 russet potatoes
  • 3 tbsp olive oil
  • kosher salt
  • 3 cups broccoli florets

Cheese sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk** can sub (1) 12oz can evaporated milk+1c water
  • pinch nutmeg
  • pinch cayenne
  • 1/2 tsp thyme
  • 8 oz cheddar or cheddar jack cheese
  • salt and pepper to taste


  • Preheat your oven to 350 degrees and place a piece of foil on the lower rack of your oven to catch drips.
  • Scrub each potato clean and place them on a towel to dry. 
  • Pierce each for several times with the prongs of a fork, I usually do 2 on each side, making 4 total.
  • Brush each potato with olive oil and shake a little Kosher salt over the top.
  • Bake the potatoes for an hour, or longer (this depends on the size of your potato) check with a fork for the desired doneness after an hour.
  • While the potatoes are baking, making the cheese sauce.

How to make the cheese sauce with thyme

  • In a large saucepan, melt the butter over medium heat and make sure that the milk is ready to go before the butter finishes melting.
  • After the butter has melted, begin whisking in the flour a little at a time. 
  • After the flour has been added, slowly pour in the milk and continue to whisk until incorporated.
  • Add in the spices and continue cooking over medium heat until the sauce begins to simmer.
  • Reduce heat to low and add cheese, small handfuls at a time while whisking to remove lumps. Continue until cheese has melted and sauce is smooth. Serve immediately.
  • After cheese sauce has been made, put 3 cups of broccoli florets and 2 tbsp water in a microwave-safe bowl and microwave for 6-8 minutes.
  • After the potatoes have cooled for 5 minutes, cut them lengthwise down the middle and to X’s on each end. Squish the potato open and top with broccoli florets and a few ladles full of cheese sauce.


I baked only 3 potatoes, but you'll have enough cheese sauce for 6 potatoes. 


Serving: 1g | Calories: 450kcal | Carbohydrates: 31g | Protein: 16g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 358mg | Potassium: 732mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 47mg | Calcium: 402mg | Iron: 2mg