Grammy's Kitchen · Baked Potato · Broccoli Cheddar Stuffed Baked Potatoes
One of 53 baked potato recipes we measured
from www.budgetbytes.com
37 cooks on www.budgetbytes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 2% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| protein add | 30% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 4 russet potatoes (about 3/4 lb. each) ($2.35) |
| 14 g | 1 Tbsp olive oil ($0.16) |
| Salt ($0.02) | |
| 227 g | 1/2 lb frozen broccoli florets ($1.19) |
| 43 g | 3 Tbsp butter ($0.39) |
| 22 g | 3 Tbsp all-purpose flour ($0.03) |
| 732 g | 3 cups whole milk ($1.27) |
| 6 g | 1 tsp salt ($0.05) |
| 1 g | 1/4 tsp garlic powder ($0.02) |
| 170 g | 6 oz. medium cheddar, shredded ($1.28) |
Method: 6 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious but either I didn't cook the bechamel enough or there is like, 2-3x the amount of sauce needed for the potatoes. Not upset because cheese sauce is good on everything, but keeping the brocolli the same, I think you could half the cheese sauce easy if” — a cook, 4.0★
“Really good! Took longer than expected to make the broccoli cheddar "soup" but it came together nicely. I had small potatoes though so I have a ton of leftovers. Is there a way the soup can be frozen or any ideas on how to use it other than on more potatoes?” — a cook, 5.0★