Baked Potatoes with Broccoli and Buffalo Cheese Sauce make the perfect meal or side dish. Everyone will love this hearty meal!
In case I haven’t mentioned this before (although I am 99% sure I have), we are a potato family. We were out to dinner a few weeks ago and I actually looked down at our food to realize we were eating 3 different potato dishes. My son had french fries, I had potato skins, and my husband had loaded cheese fries. At that point I knew we could really say with 100% confidence that we love our potatoes! Use the easy AIR FRYER METHOD to make these BAKED POTATOES!
Having plain baked potatoes over and over gets boring and there are so many great ways to dress them up. I’ve seen Tex-Mex baked potatoes, fancy baked potatoes, meaty baked potatoes, and of course baked potatoes with broccoli and cheese. I love the broccoli and cheese combo because it adds a healthy vegetable, broccoli, to balance out the not so super healthy cheese sauce (oh come on, it’s healthy!). In our house we like things spicy though, so I decided to take the typical cheese sauce and turn it into a buffalo cheese sauce. Delish.
Tips for making Baked Potatoes with Broccoli and Buffalo Cheese Sauce:
- Use the air fryer baked potatoes method for quick baked potatoes.
- Use the Instant Pot method to make the baked potatoes.
- Use this easy homemade buffalo sauce recipe.
Here some other delicious potato recipes from Domestic Superhero:
- Air Fryer Potato Skins
- Air Fryer Sweet Potatoes
- Instant Pot Loaded Mashed Potatoes
- Instant Pot Meatloaf and Baked Potatoes
- BEST EVER Salty Herbed Smashed Red Potatoes
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Baked Potatoes with Broccoli and Buffalo Cheese Sauce
- 4 large Russet potatoes
- olive oil
- 1 lb fresh broccoli crowns or 1lb bag frozen broccoli, chopped
- 1 TBS butter
- 2 TBS flour
- 1.5 cups extra sharp/sharp cheddar cheese grated
- 1.5 cups of milk (any %)
- 1/2 cup buffalo wing sauce (see homemade recipe in notes)
Preheat oven to 375 degrees F. Wash potatoes thoroughly and dry. Rub olive oil over skin of potatoes and place potatoes on rack in preheated oven. (I like to put a cookie sheet on the 2nd rack to catch anything that drips down, though isn't usually much) Bake for 50-70 minutes or use AIR FRYER METHOD until done (fork should poke into the potato easily). Remove from oven and set on wire rack to cool.
After broccoli is chopped steam it on the stove top or microwave. Set aside.
In a medium sauce pan make a roux: over medium heat melt butter, then add the flour. Whisk together and cook for 1 minutes, whisking the entire time. Slowly add milk 1/2 cup at a time, whisking until completely combined after every addition. Once all the milk is added turn up the heat a bit (not too high), and continue to whisk. The mixture will bubble and start to thicken as you are mixing. Once it has thickened up, turn off heat and remove the sauce pan. Add cheddar cheese to milk mixture and whisk until melted and combined. Add buffalo sauce and mix until combined.
Slice open potatoes down the center length wise, then make several cuts across the other way so your potato resembles the strings on a football. Top with broccoli and then spoon buffalo cheese sauce over top.