EASY Broccoli Cheddar Baked Potato Recipe

Ingredients

• 4 pieces Russet Potatoes (medium‑large, scrubbed clean)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 teaspoon Salt (kosher or sea salt, for potatoes)
• 3 tablespoons Unsalted Butter (cut into cubes)
• 3 tablespoons All-Purpose Flour (sifted)
• 3 cups Almond Milk (unsweetened)
• 1 cup Cheddar Cheese (shredded, sharp preferred)
• 1 head Broccoli (cut into bite‑size florets)
• 0.5 teaspoon Garlic Powder (ground garlic)
• 1 teaspoon Salt (for soup seasoning)

Instructions

1. Prepare Potatoes

   Wash the russet potatoes, dry them, then pierce each potato 6‑8 times with a fork or knife to allow steam to escape.

   Time: PT5M

2. Oil and Salt Potatoes

   Drizzle olive oil over the potatoes and rub it in with clean hands; sprinkle with a pinch of salt.

   Time: PT5M

3. Bake Potatoes

   Place the potatoes on a foil‑lined baking sheet and bake in a pre‑heated oven at 350°F for about 60 minutes, or until a fork slides in easily.

   Time: PT1H

   Temperature: 350°F

4. Prep Broccoli

   While the potatoes bake, wash the broccoli head and cut into bite‑size florets.

   Time: PT5M

5. Measure Soup Ingredients

   Measure almond milk, shredded cheddar, flour, butter, garlic powder, and salt; set aside.

   Time: PT5M

6. Make Roux

   In a medium saucepan over medium‑low heat, melt the butter, then whisk in the flour to form a smooth roux.

   Time: PT3M

7. Add Milk and Thicken

   Gradually whisk in the almond milk, continuing to stir until the mixture is smooth and begins to thicken, about 5 minutes.

   Time: PT5M

8. Season the Sauce

   Stir in the garlic powder and 1 teaspoon of salt; taste and adjust seasoning if needed.

   Time: PT1M

9. Cook Broccoli in Sauce

   Add the broccoli florets to the sauce, cover, and simmer for about 5 minutes until the broccoli is tender.

   Time: PT5M

10. Melt Cheddar Cheese

    Stir in the shredded cheddar cheese until fully melted and the soup is creamy.

    Time: PT2M

11. Adjust Consistency

    If the soup is thinner than desired, whisk in a little more flour or a cornstarch slurry and simmer briefly.

    Time: PT2M

12. Check Potato Doneness

    Insert a fork or knife into each baked potato; it should slide in with little resistance. If any are still firm, return to the oven for 5‑10 minutes.

    Time: PT2M

13. Split and Fluff Potatoes

    Slice each potato lengthwise, fluff the interior with a fork to create a small well for the soup.

    Time: PT3M

14. Fill Potatoes with Soup

    Spoon the hot broccoli cheddar soup into each potato, allowing it to overflow slightly.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

15g

Carbohydrates

45g

Fat

18g

Fiber

6g