American · main

Loaded Baked Potato Bar with Broccoli and Cheddar

Name: Loaded Baked Potato Bar with Broccoli and Cheddar
Prep time: 1 h 7 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: russet potato — 1134 g; olive oil — 27 g; salt — 7 g; broccoli florets — 946 g; unsalted butter — 82 g; all-purpose flour — 15 g; regular milk — 296 g; sharp white cheddar — 227 g; black pepper — 3 g; sour cream — 118 g; scallions — 400 g

Loaded Baked Potato Bar with Broccoli and Cheddar reads richness 5.8, salinity 4.6 and umami 3.7 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.2 / 10
Sweet & Fruity — 1.8 / 10
Sour & Bright — 3.1 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 3.1 / 10

The measured notes (of 18)

Richness 5.8 · Salinity 4.6 · Umami 3.7 · Sourness 3.1 · Funk & Ferment 2.8 · Herbaceous 2.8 · Allium 1.9 · Bitterness 1.9 · Earthy 1.7 · Sweetness 1.7 · Nutty 1.5 · Warm Spice 1.4 · Heat 0.9

What's in it (11)

russet potato — 1134 g
olive oil — 27 g
salt — 7 g
broccoli florets — 946 g
unsalted butter — 82 g
all-purpose flour — 15 g
regular milk — 296 g
sharp white cheddar — 227 g
black pepper — 3 g
sour cream — 118 g
scallions — 400 g

Time & effort: about 1 hr 7 min · effort: involved

Nutrition (per 100 g, engine-estimated): 85.1 kcal, 5.2 g protein, 3.1 g fat, 14.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Heat the oven to 425F. Prick each potato several times with a fork, rub all over with the olive oil, and sprinkle with 1/2 tsp of the salt. Set the potatoes directly on the oven rack with a sheet pan on the rack below to catch drips, and bake until a skewer slides through the center with no resistance, 55-60 minutes.
About 20 minutes before the potatoes are done, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender and bright green, 3-4 minutes, then drain well.
While the broccoli drains, melt 2 tbsp of the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it smells toasty and no raw flour remains, about 1 minute.
Slowly whisk in the milk. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 3-4 minutes.
Off the heat, stir in half the cheddar (1 cup) and the black pepper until smooth, then season with 1/2 tsp of the salt. Fold in the drained broccoli to coat evenly in the cheese sauce.
When the potatoes are done, split each one lengthwise and fluff the flesh with a fork right in the skin. Divide the remaining 4 tbsp butter and remaining 1/2 tsp salt among the four potatoes, working it into the fluffed flesh so every bite is seasoned, not just the top.
Spoon the cheesy broccoli generously over each potato, then scatter the remaining cheddar over top.
Dollop each potato with sour cream and scatter the scallions over top. Serve right away while the potatoes are hot and the cheese is molten.

Dishes with a similar flavor shape

Spanakopita — Greek
Draniki (Grated Potato Pancakes with Smetana) — Belarusian
Manti (Turkish Dumplings) — Turkish
Kaszinótojás (Hungarian Devilled Eggs) — Hungarian
Vareniki (Вареники) — Russian

Keep reading: what richness, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.