29+ Easy Gluten-Free Baked Potato Broccoli Recipes for Every Taste

If you’re looking for a delicious, wholesome meal that is both gluten-free and packed with nutrients, look no further than a baked potato paired with broccoli.

This comforting dish is not only incredibly easy to make but also satisfies the cravings for something hearty while nourishing your body.

Whether you’re a gluten-free eater or just searching for a simple, healthy meal, this baked potato and broccoli combo is the perfect solution.

In this blog, we’ll explore several creative ways to combine these two ingredients into tasty and filling dishes that are perfect for any occasion.

29+ Easy Gluten-Free Baked Potato Broccoli Recipes for Every Taste

Baked potatoes and broccoli come together in endless creative ways, proving that gluten-free eating doesn’t have to be dull or restrictive.

you prefer your potatoes stuffed, mashed, or simply roasted with a side of broccoli, these recipes will have you enjoying a satisfying meal that’s full of flavor and nutrients.

With just a few ingredients, you can whip up meals that are sure to please both gluten-free and non-gluten-free eaters alike.

So, give one of these gluten-free baked potato broccoli recipes a try, and enjoy a meal that’s as delicious as it is nourishing!

Cheesy Gluten-Free Baked Potato and Broccoli Casserole

A creamy and comforting gluten-free casserole, this recipe combines tender baked potatoes, fresh broccoli, and a rich cheese sauce. Perfect for a hearty meal or a satisfying side dish.

Ingredients:

• 4 medium-sized russet potatoes, washed and scrubbed
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• ¼ cup milk (dairy or non-dairy)
• 1 tablespoon butter
• 2 tablespoons gluten-free all-purpose flour
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup gluten-free breadcrumbs (optional for topping)

1. Preheat the oven to 375°F (190°C).
2. Pierce the potatoes with a fork and bake them directly on the oven rack for 1 hour or until soft. Let them cool slightly.
3. While the potatoes are baking, steam the broccoli florets until tender, about 5-7 minutes. Set aside.
4. In a saucepan, melt the butter over medium heat. Add the gluten-free flour and whisk for 1 minute to form a roux.
5. Slowly add the milk and cream, stirring continuously until the sauce thickens. Add garlic powder, onion powder, salt, and pepper.
6. Stir in the shredded cheddar cheese and mix until melted and smooth.
7. Once the potatoes are cool enough to handle, slice them in half and scoop out the insides. Mash the potato flesh and mix it with the steamed broccoli.
8. Transfer the potato and broccoli mixture into a baking dish and pour the cheese sauce over the top. Optionally, sprinkle gluten-free breadcrumbs for a crispy topping.
9. Bake for 15-20 minutes until the top is golden and bubbly.

This cheesy baked potato and broccoli casserole is an absolute crowd-pleaser. The tender baked potatoes and steamed broccoli are perfectly complemented by the creamy, cheesy sauce. You can easily prepare it in advance and pop it into the oven for a quick dinner. Whether as a main course or a side, it’s a nourishing and satisfying gluten-free option that will please both kids and adults alike.

Gluten-Free Loaded Baked Potato with Broccoli and Bacon

This baked potato recipe offers a perfect balance of flavors, with crispy bacon, steamed broccoli, and a creamy, tangy topping. It’s a hearty meal packed with protein and flavor.

Ingredients:

• 4 large russet potatoes, baked
• 1 cup broccoli florets, steamed
• 6 slices of bacon, cooked crispy and crumbled
• 1 cup sour cream
• ½ cup shredded cheddar cheese
• ¼ cup green onions, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika (optional)

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and pierce them with a fork. Bake directly on the oven rack for 1 hour or until tender.
3. While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble into small pieces.
4. Steam the broccoli florets until tender, about 5-7 minutes.
5. Once the potatoes are done, slice them open and fluff the insides with a fork.
6. Drizzle olive oil over the open potatoes, and season with salt and pepper.
7. Top each potato with steamed broccoli, crumbled bacon, sour cream, and shredded cheddar cheese.
8. Garnish with chopped green onions and a sprinkle of smoked paprika for added flavor.
9. Serve immediately.

hese loaded baked potatoes are a great combination of creamy, crispy, and savory ingredients. The smoky bacon, creamy sour cream, and melted cheese perfectly complement the nutritious broccoli and hearty potatoes. This dish can be served as a filling meal on its own or as an indulgent side to your favorite main course. It’s an easy-to-make, gluten-free option that brings comfort and flavor to the table.

Vegan Gluten-Free Baked Potato and Broccoli Salad

A refreshing yet filling gluten-free baked potato salad that combines the creaminess of roasted potatoes and the crunch of fresh broccoli. Perfect for picnics, barbecues, or as a light main dish.

Ingredients:

• 4 medium-sized russet potatoes, peeled and diced
• 2 cups broccoli florets, steamed
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon nutritional yeast (optional)

1. Preheat the oven to 400°F (200°C).
2. Dice the peeled potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, flipping halfway through, until golden and tender.
3. While the potatoes are roasting, steam the broccoli until tender, about 5-7 minutes.
4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
5. Once the potatoes and broccoli are done, let them cool slightly.
6. In a large bowl, combine the roasted potatoes, steamed broccoli, and dressing. Toss until well coated.
7. Sprinkle with fresh parsley and nutritional yeast, if using, for a cheesy, umami flavor.
8. Serve warm or chilled.

This vegan, gluten-free baked potato and broccoli salad is a versatile and wholesome dish. The roasted potatoes add a warm, comforting touch, while the tangy mustard dressing enhances the flavors of the fresh broccoli. It’s a lighter option that doesn’t compromise on taste, and it can easily be served as a side dish or a filling vegetarian meal. You can even make it in advance, and it will only get better with time as the flavors meld together.

Gluten-Free Twice-Baked Potatoes with Broccoli

A delicious twist on baked potatoes, featuring a creamy mashed potato and broccoli filling topped with cheese and baked to perfection.

Ingredients:

• 4 large russet potatoes
• 2 cups broccoli florets, steamed and chopped
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the potatoes with a fork and bake for 1 hour until soft.
3. Slice each potato in half lengthwise and scoop out the insides into a bowl.
4. Mash the potato insides with butter, sour cream, garlic powder, salt, and pepper.
5. Stir in the chopped broccoli and half of the shredded cheese.
6. Spoon the mixture back into the potato skins and top with the remaining cheese.
7. Bake for another 15 minutes until golden and melted.

These twice-baked potatoes are packed with creamy, cheesy goodness and a nutritious boost from the broccoli. They make a great gluten-free side dish or light meal.

Gluten-Free Broccoli and Potato Gnocchi

Soft, pillowy gluten-free gnocchi made from potatoes and broccoli, served with a light sauce for a delicious homemade pasta dish.

Ingredients:

• 2 medium russet potatoes, boiled and mashed
• 1 cup steamed and finely mashed broccoli
• 1 cup gluten-free all-purpose flour
• 1 egg
• ½ teaspoon salt

Instructions:

1. In a bowl, combine mashed potatoes, mashed broccoli, flour, egg, and salt to form a soft dough.
2. Roll the dough into long ropes and cut into small bite-sized gnocchi pieces.
3. Bring a pot of salted water to a boil and drop the gnocchi in. Cook until they float, about 2-3 minutes.
4. Drain and serve with your favorite gluten-free pasta sauce, such as a light butter and garlic sauce or marinara.

This gluten-free broccoli and potato gnocchi is soft, flavorful, and a great homemade alternative to store-bought pasta. The addition of broccoli makes it both nutritious and delicious!

Gluten-Free Broccoli and Potato Soup

A creamy, warming soup made with potatoes, broccoli, and simple gluten-free ingredients for a perfect cozy meal.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 2 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat a bit of oil and sauté the onion and garlic until fragrant.
2. Add the diced potatoes, broccoli, broth, thyme, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 20 minutes until the potatoes are soft.
4. Use an immersion blender to blend the soup until smooth (or leave some chunks for texture).
5. Stir in the cream and cook for another 5 minutes. Serve hot.

This gluten-free broccoli and potato soup is creamy, comforting, and packed with nutrients. It’s perfect for a chilly day and pairs wonderfully with gluten-free bread.

Gluten-Free Broccoli and Potato Frittata

A protein-packed frittata filled with tender potatoes, broccoli, and cheese, perfect for breakfast, lunch, or dinner.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 2 cups broccoli florets, steamed and chopped
• 6 large eggs
• ½ cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Sauté the potatoes until golden and tender, about 10 minutes.
3. Stir in the chopped broccoli.
4. In a bowl, whisk together eggs, garlic powder, salt, and pepper. Pour the mixture into the skillet.
5. Sprinkle with mozzarella cheese and cook on the stove for 3-4 minutes until the edges set.
6. Transfer to the oven and bake for 10-15 minutes until the eggs are fully set.
7. Let cool slightly before slicing and serving.

This gluten-free broccoli and potato frittata is an easy, one-pan meal that’s perfect for any time of day. It’s packed with protein and veggies, making it both healthy and satisfying.

Gluten-Free Roasted Broccoli and Potato Salad

A light and flavorful roasted potato and broccoli salad with a zesty dressing, perfect for picnics and meal prep.

Ingredients:

• 4 medium russet potatoes, diced
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup chopped green onions
• ¼ cup crumbled feta cheese (optional)

For the Dressing:

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• ½ teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced potatoes and broccoli with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
3. In a small bowl, whisk together the dressing ingredients.
4. Transfer the roasted vegetables to a serving bowl. Add chopped green onions and feta cheese.
5. Drizzle with the dressing, toss gently, and serve warm or chilled.

This gluten-free roasted broccoli and potato salad is fresh, tangy, and packed with flavor. It’s perfect for meal prep, potlucks, or a light yet satisfying meal.

Gluten-Free Broccoli and Potato Hash

A hearty and nutritious breakfast or brunch dish featuring crispy potatoes and sautéed broccoli, topped with eggs for a complete meal.

Ingredients:

• 4 medium russet potatoes, diced
• 2 cups broccoli florets, chopped
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large eggs

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes until golden brown and crispy.
2. Add the onion and broccoli, and sauté for another 5-7 minutes until tender.
3. Season with garlic powder, smoked paprika, salt, and pepper.
4. Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3-4 minutes until the eggs are set.
5. Serve immediately, garnished with fresh herbs if desired.
   This broccoli and potato hash is a satisfying, gluten-free dish that works great for breakfast, brunch, or even dinner. The crispy potatoes contrast beautifully with the tender broccoli, while the eggs add protein, making it a complete and delicious meal.

Gluten-Free Broccoli and Potato Casserole

A comforting, cheesy baked casserole with layers of roasted potatoes, broccoli, and a creamy sauce, perfect for a family meal or potluck.

Ingredients:

• 4 medium russet potatoes, peeled and thinly sliced
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 1 cup gluten-free cream of mushroom soup
• ½ cup milk (dairy or non-dairy)
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, mix the sliced potatoes, steamed broccoli, garlic powder, salt, and pepper.
3. In a separate bowl, whisk together the gluten-free cream of mushroom soup and milk.
4. Layer the potato and broccoli mixture in the baking dish. Pour the soup mixture over the top.
5. Sprinkle with shredded cheddar cheese and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for another 15 minutes until golden and bubbly.
7. Let cool slightly before serving.

This gluten-free broccoli and potato casserole is creamy, cheesy, and absolutely delicious. It’s a great comfort food dish that works well as a side or a main meal, and it’s perfect for family gatherings or meal prep.

Gluten-Free Broccoli and Potato Croquettes

A crispy, gluten-free croquette made with mashed potatoes and finely chopped broccoli, perfect as an appetizer or snack.

Ingredients:

• 4 medium russet potatoes, peeled and boiled
• 2 cups broccoli florets, steamed and finely chopped
• ½ cup gluten-free breadcrumbs
• 1 egg, beaten
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Boil the potatoes until tender, then mash them in a bowl.
2. Add the chopped broccoli, breadcrumbs, egg, Parmesan, garlic powder, salt, and pepper. Mix well.
3. Shape the mixture into small croquettes or patties.
4. Heat olive oil in a skillet over medium heat. Fry the croquettes for 3-4 minutes on each side until golden and crispy.
5. Drain on paper towels and serve warm with your favorite dipping sauce.

These gluten-free broccoli and potato croquettes are a crunchy, cheesy delight. They make a great appetizer, snack, or even a side dish for dinner. The combination of crispy exteriors and creamy interiors makes them irresistible!

Gluten-Free Loaded Baked Potato and Broccoli Bowls

A simple and delicious meal-in-a-bowl featuring baked potatoes loaded with broccoli, cheese, and your favorite toppings.

Ingredients:

• 4 large russet potatoes
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup crispy gluten-free bacon bits (optional)
• 2 tablespoons chopped chives (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the potatoes with a fork and bake them for about 1 hour until tender.
3. Cut the potatoes in half and fluff the insides with a fork.
4. Season with garlic powder, salt, and pepper.
5. Top each potato with steamed broccoli, shredded cheese, and sour cream.
6. Garnish with bacon bits and chives if desired, then serve immediately.

These loaded baked potato and broccoli bowls are a quick and satisfying meal. They’re fully customizable with different toppings and offer the perfect balance of carbs, fiber, and protein for a filling gluten-free dish.

Gluten-Free Broccoli and Potato Nuggets

A fun and easy recipe that turns mashed potatoes and broccoli into bite-sized nuggets, perfect for kids and adults alike!

Ingredients:

• 4 medium russet potatoes, peeled and boiled
• 2 cups broccoli florets, steamed and finely chopped
• ½ cup gluten-free breadcrumbs
• ½ cup shredded cheddar cheese
• 1 egg, beaten
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for baking

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the boiled potatoes and mix with chopped broccoli, breadcrumbs, cheese, egg, garlic powder, salt, and pepper.
3. Shape the mixture into small nugget-sized bites and place them on the baking sheet.
4. Lightly brush the nuggets with olive oil and bake for 20-25 minutes until golden and crispy.
5. Serve warm with ketchup or a dipping sauce of choice.

gluten-free broccoli and potato nuggets are a fun, kid-friendly snack that’s both nutritious and delicious. They’re crispy on the outside, soft on the inside, and perfect for dipping!

Gluten-Free Broccoli and Potato Pasta Bake

A creamy and cheesy baked pasta dish using gluten-free pasta, potatoes, and broccoli, creating a comforting one-dish meal.

Ingredients:

• 8 oz gluten-free pasta (penne or rigatoni)
• 2 medium russet potatoes, peeled and diced
• 2 cups broccoli florets
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free pasta according to package instructions, then drain.
3. Boil the diced potatoes for 10 minutes until tender, then drain.
4. Steam the broccoli until soft, about 5 minutes.
5. In a large bowl, mix the pasta, potatoes, broccoli, heavy cream, garlic powder, salt, and pepper.
6. Transfer to a greased baking dish and top with shredded mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes until golden and bubbly.
8. Let cool slightly before serving.

This gluten-free broccoli and potato pasta bake is a creamy, satisfying meal that’s perfect for weeknight dinners. The combination of pasta, potatoes, and broccoli makes for a hearty dish, while the cheesy topping adds an indulgent touch.

Note: More recipes are coming soon