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Imagine a dish that seamlessly combines comfort and nutrition, creating a delightful balance of flavors and textures that everyone in the family will enjoy. Welcome to the world of Cheesy Broccoli Bliss Baked Potatoes, where fluffy, baked russet potatoes meet a creamy, cheesy filling enriched with vibrant broccoli. This dish is not just a feast for the eyes; it’s also a nourishing option that makes for an excellent family dinner or a crowd-pleasing side for gatherings.

Broccoli Cheddar Twice Baked Potatoes

Discover the perfect blend of comfort and nutrition with Cheesy Broccoli Bliss Baked Potatoes. These fluffy russet potatoes are loaded with a creamy, cheesy filling featuring vibrant broccoli. Crispy on the outside and indulgent on the inside, this dish offers a delightful mix of textures and flavors that the whole family will love. Perfect as a main course or a side dish, enjoy a satisfying meal that doesn’t compromise on health while impressing your guests!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets (steamed)

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

½ cup sour cream

¼ cup milk

3 tablespoons butter, melted

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 green onions, chopped (for garnish)

¼ cup additional cheddar cheese (for topping)

Instructions
 

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

    Bake the Potatoes: Wash and scrub the russet potatoes thoroughly. Prick each potato a few times with a fork to allow steam to escape. Place them directly on the oven rack and bake for about 45-60 minutes, or until the skin is crispy and the insides feel soft when poked with a fork.

      Prepare the Broccoli: While the potatoes are baking, steam the broccoli florets until bright green and tender, about 3-5 minutes. Once done, chop them into smaller pieces and set aside.

        Mix the Filling: In a large mixing bowl, scoop out the insides of the baked potatoes, leaving about ¼ inch of potato in the skins to maintain their structure. Add the scooped potato to the bowl along with cream cheese, sour cream, milk, melted butter, garlic powder, onion powder, and season generously with salt and pepper. Mash and mix until creamy and smooth.

          Add Broccoli and Cheese: Fold in the steamed broccoli and 1 cup of shredded cheddar cheese into the potato mixture until well combined.

            Stuff the Potatoes: Carefully spoon the broccoli-cheddar filling back into the hollowed-out potato skins, mounding it slightly on top.

              Add Toppings: Sprinkle the remaining ¼ cup of shredded cheddar cheese evenly over the stuffed potatoes.

                Second Bake: Place the stuffed potatoes back on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Remove from the oven, sprinkle with chopped green onions for garnish, and serve hot. Enjoy your cheesy broccoli bliss!

                    Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4 servings