Ingredients:
- 4 large russet potatoes
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup butter, softened
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional, for seasoning)
- Chopped green onions or chives (for garnish)
Instructions:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes with a fork, and bake directly on the oven rack for about 45-60 minutes, or until tender.
- Prepare the Broccoli:
- While the potatoes are baking, steam the broccoli florets until tender (about 5-7 minutes). If using frozen broccoli, follow the package instructions. Chop into small pieces and set aside.
- Scoop and Mix:
- Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skin.
- Combine Ingredients:
- To the bowl with the potato insides, add the steamed broccoli, cheddar cheese, sour cream, milk, butter, garlic powder, salt, pepper, and paprika. Mash and mix until well combined and creamy.
- Stuff the Potatoes:
- Spoon the mixture back into the potato skins, mounding it on top. Sprinkle additional cheddar cheese on top if desired.
- Bake Again:
- Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are slightly golden.
- Serve:
- Garnish with chopped green onions or chives before serving.
Enjoy! 🍽️
These Broccoli and Cheddar Twice-Baked Potatoes make for a comforting and delicious side dish or a hearty meal on their own!
