Description
A comforting and hearty recipe featuring crispy baked russet potatoes topped with a creamy broccoli cheese sauce. This dish combines perfectly baked potatoes with tender steamed broccoli and a rich cheddar cheese sauce flavored with a hint of paprika and hot sauce, creating a deliciously satisfying meal.
Ingredients
Scale
For the Baked Potatoes
- 2 tablespoons salt
- ½ cup water
- 4 medium russet potatoes (8-10 ounces each)
For the Broccoli Cheese Sauce
- 1 head broccoli, chopped into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon hot sauce (more to taste)
- 6 ounces sharp cheddar cheese, freshly grated
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with foil and optionally place an oven-safe cooling rack on top to allow even cooking of the potatoes.
- Brine and Prick Potatoes: Dissolve 2 tablespoons of salt in ½ cup of water to create a brine solution. Prick each potato about six times with a fork to allow steam to escape. Roll the potatoes in the brine to coat thoroughly.
- Bake Potatoes: Place the coated potatoes on the prepared baking sheet and bake for 45 to 60 minutes. The potatoes are done when they reach an internal temperature of 205°F (96°C) and can be easily pierced with a fork.
- Release Steam: Remove the baked potatoes from the oven and quickly slice them open to release steam and prepare for the sauce topping.
- Steam Broccoli: While the potatoes bake, steam the chopped broccoli florets on the stovetop or in the microwave until tender. Drain any excess water and pat dry to prevent the sauce from becoming watery.
- Make Roux: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour and whisk constantly to form a roux. Cook this mixture for about 1 minute to remove the raw flour taste.
- Add Milk and Seasonings: Slowly whisk in 16 ounces of whole milk, continuing to stir frequently. Add ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until the sauce thickens to a creamy consistency, then remove from heat.
- Add Cheese and Broccoli: Stir in 1 teaspoon of hot sauce and 6 ounces of freshly grated sharp cheddar cheese until the cheese melts smoothly. Fold in the steamed broccoli to evenly coat it in the cheese sauce.
- Assemble and Serve: Spoon the warm broccoli cheese sauce over the sliced baked potatoes and serve immediately for a comforting and flavorful meal.
Notes
- Pricking the potatoes allows steam to escape, ensuring fluffy interiors and preventing explosions during baking.
- Using a cooling rack during baking helps heat circulate around the potatoes for even cooking and crispier skins.
- Adjust the amount of hot sauce to taste to control the level of spiciness in the cheese sauce.
- Leftover broccoli cheese sauce can be refrigerated and gently reheated on the stovetop with a splash of milk to loosen.
- To speed up cooking, you can microwave potatoes briefly before baking to reduce overall time.
