Broccoli Cheddar Baked Potatoes

These Broccoli Cheddar Baked Potatoes start with tender baked Yukon golds that are smashed and layered with roasted broccoli, crispy bacon, and a creamy cheddar cheese sauce, then baked again until hot and bubbly. They’re perfect as a cozy side dish or hearty enough to serve as a main when topped with your favorite protein.

Broccoli Cheddar Baked Potatoes are the ultimate comfort-food mashup: crispy-edged smashed Yukon gold potatoes layered with roasted broccoli, smoky bacon, and a rich homemade cheddar cheese sauce, then baked until hot and bubbly (like my insanely popular French Onion Baked Potatoes).

This recipe takes the cozy flavors of a classic broccoli cheddar soup and turns them into a hearty side dish that mimics scalloped potatoes. It’s perfect for weeknight dinners, casual entertaining, or cold-weather cooking.

Why You’ll Love It

• Comfort food meets flexibility – These potatoes work beautifully as a side dish or can easily become a complete meal with the addition of chicken, steak, or even a fried egg.
• From-scratch cheese sauce – A simple roux-based cheddar sauce delivers bold flavor and a creamy texture that far outshines anything from a can.
• Make-ahead friendly and crowd-pleasing – You can prep the components in advance and assemble just before baking, making this ideal for hosting or busy nights.

Ingredients

For the Potatoes

• 8 Yukon gold potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

Substitutions & Notes:

• Russet potatoes can be used, but Yukon golds offer a naturally buttery texture and hold their shape better when smashed.
• Avocado oil or melted butter can replace olive oil if preferred.

For the Cheddar Cheese Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 8 ounces sharp cheddar cheese, freshly shredded
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Why shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shredding your own ensures a silkier sauce.

Add-ins:

• Dijon mustard (1 teaspoon) for subtle tang
• Garlic powder (1/4 teaspoon) for added depth
• Smoked paprika for a deeper smoky note

For Assembly

• 2 cups roasted broccoli florets
• 8 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• Sour cream, for garnish
• Sliced green onions, for garnish

Baking the Potatoes

Start by preheating your oven to 400°F. Toss the Yukon gold potatoes with olive oil and kosher salt, making sure each potato is evenly coated. Arrange them in a shallow oven-safe dish or skillet, such as a cast-iron or enameled Le Creuset pan (what I am using). The potatoes should fit snugly in a single layer; crowding helps them steam slightly on the inside while crisping on the outside.

Bake for about 60 minutes, or until the potatoes are fork-tender and deeply golden. A knife should slide easily into the center without resistance. This initial bake is key to creating a creamy interior before smashing.

Making the Cheese Sauce

While the potatoes bake, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux. Cook for 1–2 minutes, whisking constantly, until the mixture turns lightly golden and smells slightly nutty. This step cooks out the raw flour taste and forms the base of the sauce.

Slowly pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–5 minutes, until thick enough to coat the back of a spoon. Reduce the heat to low and stir in the shredded cheddar cheese a handful at a time, allowing it to fully melt before adding more.

Season with salt, black pepper, and paprika. Taste and adjust seasoning as needed. Remove from heat and set aside. The sauce will continue to thicken slightly as it rests.

Assembly and Serving

During the final 15–20 minutes of baking the potatoes, roast the broccoli and cook the bacon in the oven if desired. Roasting the broccoli with olive oil and salt helps concentrate flavor and prevents sogginess during assembly. You can also air fry the broccoli and cook the bacon on a griddle or on the stovetop, too.

Once the potatoes are fully baked, remove them from the oven and carefully cut an X into the top of each one with a small knife. This will make it easier to smash down. I smash with a fork or spatula. You want them flattened but still intact. Season the smashed potatoes lightly with some melted butter, salt, and black pepper.

Layer half of the roasted broccoli and half of the bacon over the smashed potatoes. Spoon the cheese sauce evenly across the top, making sure it settles into the cracks. Add the remaining broccoli and bacon, then finish with the shredded cheddar cheese.

Return the dish to the oven and broil for 2–4 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the potatoes rest for a few minutes before serving to allow the layers to set.

Finish with dollops of sour cream and a sprinkle of sliced green onions.

What to Pair With It

These Broccoli Cheddar Baked Potatoes pair well with a wide range of proteins and sides:

• Roasted or blackened chicken goes really well here
• Smoked sausage or grilled bratwurst
• Steak or pork chops
• A simple green salad with vinaigrette to balance the richness

They also make an excellent base for leftovers like rotisserie chicken or pulled pork.

Expert Tips

• Don’t rush the potato bake – Fully tender potatoes are essential for a creamy interior once smashed.
• Control the thickness of the cheese sauce – If the sauce becomes too thick, whisk in a splash of warm milk before assembling.
• Season in layers – Light seasoning at each step ensures balanced flavor throughout the dish.
• Serve immediately – These potatoes are best hot, with the cheese bubbly and the edges crisp.

More Recipes To Try

• Broccoli Cheddar Chicken Pot Pie
• Duck Fat Roasted Potatoes
• Grilled Broccoli Salad Recipe
• Smoked Baked Potatoes
• How To Make Beef and Broccoli with Spaghetti Squash