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Twice-baked potatoes are a classic comfort food that brings warmth and satisfaction to any table. With their crispy skin and fluffy insides, they offer a delightful canvas for delicious fillings. However, the Cheesy Broccoli Bliss Twice-Baked Potatoes take this beloved dish to a whole new level by incorporating vibrant broccoli and rich cheese into the mix. This unique twist not only enhances the flavor profile but also adds a nutritious element, making it a fantastic option for family meals, potlucks, or as a hearty side dish.

Broccoli Cheddar Twice Baked Potatoes

Discover the ultimate comfort food with Cheesy Broccoli Bliss Twice-Baked Potatoes! These delicious potatoes combine crispy skin with a rich, creamy filling of broccoli, sharp cheddar cheese, and buttery goodness, making them nutritious and satisfying. Perfect for family dinners, potlucks, or as a hearty side, this dish is sure to impress both kids and adults alike. Experience a delightful balance of flavors and textures that will have everyone coming back for seconds!
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Ingredients
  

4 large russet potatoes

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 cup steamed broccoli florets, chopped

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup milk (or heavy cream for a richer taste)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional for a kick)

2 green onions, sliced (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Potatoes: Scrub the russet potatoes clean and poke a few holes in each potato with a fork. Rub them with olive oil and sprinkle the salt and pepper all over. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

      Prepare the Broccoli: While the potatoes are baking, steam the broccoli florets until just tender, about 3-5 minutes. Set aside.

        Scoop Out the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides with a spoon, leaving a thin layer of potato to maintain the structure of the skins.

          Mix the Filling: In a large bowl, combine the scooped potato flesh, steamed broccoli, half of the cheddar cheese, sour cream, milk, garlic powder, onion powder, and cayenne pepper (if using). Mix until well combined and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.

            Refill the Skins: Spoon the mixture back into the hollowed-out potato skins, mounding them slightly.

              Add Toppings: Sprinkle the remaining cheddar cheese generously over the filled potatoes.

                Bake Again: Place the stuffed potatoes back on a baking sheet and return to the oven. Bake for an additional 20 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Remove from oven, garnish with sliced green onions, and allow to cool for a few minutes. Serve immediately and enjoy the cheesy goodness!

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4