Broccoli cheese potatoes

I saw this gorgeous picture of a baked potato with broccoli cheese sauce on it, and it looked delicious, and the recipe was linked. But it involved multiple steps and timing things right, and I’m not really into that.

So I came up with my own.


  • 6 potatoes
  • Italian seasoning
  • parmesan
  • milk
  • butter
  • garlic
  • shredded cheese
  • 1 can broccoli cheese soup

I started the oven preheating, then I cut up the potatoes into bite-sized bits and dumped them in a casserole dish. I grated some parmesan on top of that, because I have a block in the fridge. Then I added like a tablespoon of (hard, straight from the fridge) butter and a bunch of Italian seasoning and like a tablespoon of crushed garlic and a couple generous splashes of milk, and then I spread the can of soup on top. I did not worry about combining stuff at all, because I was gonna do that later.

The potatoes went in for an hour, then I took them out and stirred them and tried one – it was still pretty raw – and spread the shredded cheese on top, and stuck them in for another 50 minutes. Timing on all of this can be super approximate, and is going to vary based on the size of potatoes and the size and shape of the casserole dish. Don’t stress about it too much. And if you find you’ve left it in for a couple of hours before you notice and you still haven’t done the cheese, probably just crank up the heat so it broils a little bit for a few minutes and you have that nice cheese topping bit.

Serve immediately. It’s pretty good, and really satisfying, which I needed, as I probably should have eaten dinner about the time I stuck this in the oven the first time.

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