Grammy's Kitchen · Baked Potato · Broccoli and Cheese Baked Potatoes
One of 53 baked potato recipes we measured
from www.chelseasmessyapron.com
3 cooks on www.chelseasmessyapron.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 | 4% | 2% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| protein add | 22% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 4–6 large russet potatoes |
| 43 g | 3 tablespoons unsalted butter |
| 30 g | 1/4 cup flour |
| 1 g | 1/2 teaspoon paprika |
| 1 g | 1/2 teaspoon garlic powder |
| 2 g | 1/2 teaspoon ground mustard |
| 0 g | 1/8 teaspoon ground cayenne pepper (optional) |
| 6 g | 1 teaspoon salt |
| 732 g | 3 cups whole milk |
| 182 g | 2 cups finely diced frozen broccoli (see note 1) |
| 226 g | 2 cups freshly shredded sharp Cheddar cheese (see note 2) |
Method: 5 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were great! I grew up eating broccoli cheese potatoes but I hadn't eaten one in years. I had enough cheese sauce leftover to have it for several lunches during the week. I especially liked the tips included for baking the potatoes. I had never made baked” — a cook, 5.0★
“Made this recipe tonight. Followed recipe except I steamed fresh broccoli florets instead of using frozen. It was pretty good. I also added some crumbled bacon to the sauce. Yum!” — a cook, 5.0★