Grammy's Kitchen · Baked Potato · Baked Potatoes with Broccoli Cheese Sauce
One of 53 baked potato recipes we measured
5 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 2% |
| aromatics | 0% | 0% |
| protein add | 19% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 510 g | 3 medium Russet potatoes (, scrubbed and rinsed) |
| 28 g | 2 Tbsp butter (, diced into 4 pieces) |
| 15 g | 2 Tbsp all-purpose flour |
| 1 g | 1/4 tsp (scant) onion powder |
| 0 g | 1/8 tsp (scant) garlic powder |
| 244 g | 1 cup milk |
| Salt and freshly ground black pepper | |
| 113 g | 1 cup shredded sharp cheddar ((4 oz)) |
| 91 g | 1 cup chopped steamed broccoli florets ((they should be chopped up into very small pieces and then measured)*) |
Method: 4 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used yogurt instead of milk, which made it creamier, adding more of a sharp cheddar taste. I also sauteed fresh onion and garlic. Thank you for such an easy-to-follow and adaptable recipe.” — a cook, 5.0★
“I love anything with sauce on it, so this was a nice, simple way to change-up baked potatoes. My family enjoyed it and I will be using this recipe for years to come now. Thank you!” — a cook, 5.0★