Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 1½ cups broccoli florets, steamed and chopped
- 1½ cups shredded cheddar cheese, divided
- ¼ cup sour cream
- 2 tablespoons butter
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Bake Potatoes: Place the russet potatoes on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork.
- Cool and Prepare Potatoes: Allow the baked potatoes to cool slightly until they can be handled safely. Then cut each potato in half lengthwise.
- Scoop Out Flesh: Carefully scoop out the inside of each potato half, leaving a thin, sturdy shell to hold the filling.
- Make Filling: Mash the scooped-out potato flesh with sour cream, butter, garlic powder, salt, and pepper until smooth and creamy.
- Mix Filling: Stir the chopped steamed broccoli and 1 cup of shredded cheddar cheese into the mashed potato mixture until well combined.
- Fill Potato Shells: Spoon the broccoli and cheese filling back evenly into the potato shells.
- Add Cheese Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese over the filled potatoes for a bubbly, golden crust.
- Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted, hot, and golden.
- Serve Warm: Remove from oven, optionally garnish, and serve the twice-baked broccoli cheddar potatoes warm.
Notes
- For extra flavor, add cooked and crumbled bacon to the filling mixture.
- Garnish the finished potatoes with chopped green onions for a fresh, mild onion flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
