Name: Broccoli Cheddar Baked Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 6 (4 oz. each) russet potatoes; Kinder's The Blend Seasoning Salt; 1/2 tablespoon butter; 1 tablespoon all purpose flour; 3/4 cup skim milk; 1 cup reduced-fat cheddar cheese, shredded; 1/8 teaspoon garlic powder; salt and pepper, to taste

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If you’re looking for a delicious and satisfying side dish, look no further than Broccoli Cheddar Baked Potatoes.

This wholesome dish combines the earthy goodness of baked potatoes with the vibrant nutrition of broccoli and the creamy comfort of cheddar cheese.

It’s also a powerhouse of nutrients that can fit seamlessly into your Weight Watchers journey.

In this post, we will explore the nutritional benefits, essential ingredients, preparation steps, customization tips, pairing suggestions, and storage methods for these delicious baked potatoes.

The Ingredients

Russet Potatoes: I used six potatoes that were 4 ounces each.

The best way to ensure the points of your potato are accurate is to use a food scale.

Baked potatoes are an excellent source of carbohydrates, providing the energy your body needs to function throughout the day.

They are also rich in fiber, which can help keep you feeling full longer.

Broccoli: I bought one broccoli crown which gave me a little over 1 cup of chopped broccoli.

Broccoli is loaded with vitamins C and K, folate, and fiber. It also contains antioxidants that may contribute to overall health and wellness.

Reduced Fat Cheddar Cheese: The addition of cheddar cheese not only enhances flavor but also offers calcium and protein.

Butter: I used a small amount of butter to keep it low in points. The butter is necessary to whisk with the flour and thicken the cheese sauce.

Flour: You only need 1 tablespoon of all purpose flour. It’s the perfect amount to thicken the cheese sauce.

Skim Milk: This is also used in the cheese sauce. I used skim milk because it helped to save points.

Garlic Powder: I added this to the cheese sauce for another kick of flavor.

Click here to track the points on your Weight Watchers app.

How to Make Broccoli Cheddar Baked Potatoes

Preheat the oven to 400 degrees F.

Wash and dry the russet potatoes. Prick them several times with a fork to allow steam to escape.

Spray the potatoes with cooking spray and season them with Kinder’s The Blend Seasoning Salt.

Bake the potatoes for 40-50 minutes. My potatoes were only 4 oz. each so I only needed to bake them for 40 minutes.

When the potatoes have 10 minutes of bake time left I started to prepare the broccoli and cheese sauce.

Chop the broccoli into small bite-size pieces. Steam the broccoli for 4 minutes.

Melt the butter in a small saucepan. Once melted, whisk in the flour. Slowly whisk in the milk. I start by doing a couple of tablespoons of milk at a time so the flour doesn’t clump.

Let the mixture simmer for one minute then add in the cheese and garlic powder. Whisk until the cheese is melted. Stir in the chopped broccoli.

Cut a small section of the top of the potatoes off. I used a fork to slightly mash some of the inside of the potatoes.

Top each potato with the broccoli cheddar sauce. Serve and enjoy!

Serving Suggestions

This side dish is a little higher in points so I like to keep it simple and serve it with a chicken breast or another zero point protein.

If you enjoy a bit of heat, consider adding diced jalapeños, crushed red pepper flakes, or a dash of hot sauce to the filling.

Incorporate fresh herbs like chives, parsley, or cilantro can brighten up the flavors and add a burst of freshness.

Sprinkle in some smoked paprika or a touch of liquid smoke to give your potatoes a smoky, BBQ-inspired flavor.

Prep Time:10

Cook Time:45

Total Time:55

Ingredients

6 (4 oz. each) russet potatoes
Kinder's The Blend Seasoning Salt
1/2 tablespoon butter
1 tablespoon all purpose flour
3/4 cup skim milk
1 cup reduced-fat cheddar cheese, shredded
1/8 teaspoon garlic powder
salt and pepper, to taste

Instructions

Preheat oven to 400 degrees F.
Wash and dry the potatoes. Prick them several times with a fork to allow steam to escape.
Spray the potatoes with cooking spray and season them with Kinder's The Blend Seasoning Salt. Bake the potatoes for 40-50 minutes.
When the potatoes have 10 minutes of baking time left, chop the broccoli into bite-size pieces and steam for 4 minutes.
Melt the butter in a small saucepan. Once melted, whisk in the flour. Slowly whisk in the milk. Start by doing a couple of tablespoons of milk at a time so the flour doesn't clump.
Let the mixture simmer for one minute then add in the cheese and garlic powder. Whisk until the cheese is melted. Stir in the chopped broccoli.
Cut a small section of the top of the potatoes off. I used a fork to slightly mash some of the inside of the potatoes.
Top each potato with the broccoli cheddar sauce. Serve and enjoy!

Here are some more Weight Watchers friendly recipes:

Cheesy Broccoli Orzo

Broccoli Salad

Bacon and Broccoli Frittata

Chicken Broccoli Rice Casserole

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!