Description

For all of the Wendy’s Broccoli Cheese potato lovers, here’s an easy recipe you can make at home that let’s you pour on as much of the cheese sauce as you want on your potato! This recipe is super budget friendly and so comforting and delicious. There’s a surprise ingredient hiding in the sauce, too, that gives it a little extra creaminess, a light hint of sweetness, and a healthy boost for your immune system.

Ingredients

Scale

For the cheese sauce:

1 Tablespoon butter
1/4 cup chopped onion
2 Tablespoons flour (for gluten free, use tapioca flour or other gf flour)
1 1/4 cups milk
About 1 cup soft, tender, cooked butternut squash (or other winter squash, or canned pumpkin)
About 3 oz. (1 1/2 cups) shredded sharp cheddar cheese
A pinch of nutmeg
Salt & freshly ground pepper, to taste

For the potatoes:

3 – 4 medium baking potatoes
Spreadable butter (or melted butter)
3 – 4 cups frozen broccoli florets, thawed
Salt & freshly ground pepper

Instructions

Start the potatoes baking by washing them and then, with wet skin, sprinkling the skin with salt. Set directly on the rack in a 350 F. oven to bake for about an hour.
While the potatoes are baking, start the cheese sauce. In a medium saucepan over medium heat, melt the butter, then add the onion and garlic and saute until soft and tender. Sprinkle the flour over and stir to coat the onions and garlic with flour. Stir in the milk and then the squash. Cook until the sauce has thickened.
Pour the sauce into a blender, add the cheese and blend until smooth (or use an immersion blender). Return to the pan and stir in a pinch of nutmeg and salt & pepper to taste. Cover and reduce heat to low to keep warm until the potatoes are done.
When the potatoes are nearly done, thaw the broccoli in the microwave and chop. Return to the microwave to get it nice and hot. Take the potatoes out of the oven when a fork poked in the middle goes in easily. Slice them in half lengthwise and set each tater on a plate. Use a fork to lightly mash the flesh. Sprinkle with salt & pepper and spread (or drizzle) with butter. Add the broccoli and again, salt & pepper. Pour the cheese sauce over top and enjoy!

Notes

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Nutrition

Calories: 392

Keywords: Copycat, Wendy's, Potato, Cheese, Broccoli