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Twice-baked potatoes are a culinary delight that has stood the test of time, captivating food lovers with their comforting texture and rich flavors. Among the myriad of variations, the Cheesy Broccoli Bliss Twice-Baked Potatoes stand out as a wholesome, satisfying option that seamlessly blends nutrition and indulgence. Imagine fluffy russet potatoes, expertly baked twice, then transformed into a creamy, cheesy filling, enhanced with vibrant green broccoli. This dish not only satisfies your cravings but also provides a healthy dose of vegetables, making it a perfect choice for both side dishes and main meals.

Broccoli Cheddar Twice Baked Potatoes

Discover the ultimate comfort food with Cheesy Broccoli Bliss Twice-Baked Potatoes! This delicious recipe combines fluffy russet potatoes with a creamy broccoli and cheese filling, making it a perfect balance of nutrition and indulgence. Perfect for any occasion, these versatile potatoes can be served as a satisfying side or a hearty main dish. With easy steps and simple ingredients, you can create a comforting meal that everyone will love. Enjoy a delightful bite of this wholesome goodness!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, finely chopped

1 cup sharp cheddar cheese, grated

1/2 cup cream cheese, softened to room temperature

1/4 cup sour cream

1/4 cup milk

3 tablespoons butter, melted

1 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup green onions, finely chopped (optional, for garnish)

Additional cheddar cheese for topping

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). With a fork, pierce each potato several times to allow steam to escape. Place the potatoes directly on the oven rack and bake for approximately 45-60 minutes, or until they are tender when pierced with a knife. Once done, remove them from the oven and allow to cool slightly until they are easy to handle.

    Prepare the Broccoli: While the potatoes are baking, bring a small pot of water to a rolling boil. Add the chopped broccoli and blanch for about 2-3 minutes until it turns bright green and is tender-crisp. Drain the broccoli and set it aside to cool.

      Scoop the Potatoes: After the baked potatoes have cooled enough to handle, carefully cut each potato in half lengthwise. Using a spoon, scoop out the insides into a large mixing bowl, ensuring to leave a small border of potato along the skin for support.

        Mash the Filling: To the potato filling, add the softened cream cheese, sour cream, milk, melted butter, garlic powder, and half of the grated cheddar cheese. Season the mixture with salt and pepper. Using a potato masher or fork, mash everything together until it achieves a smooth and creamy consistency.

          Mix in the Broccoli: Gently fold the blanched broccoli into the creamy potato mixture until uniformly blended.

            Refill the Potato Skins: Spoon the broccoli and cheese filling back into the hollowed potato skins, creating a slight mound on top. Finish by sprinkling the remaining cheddar cheese over each stuffed potato, ensuring an even coverage.

              Bake Again: Arrange the filled potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden brown and the cheese is bubbling and delicious.

                Garnish and Serve: Once baked, remove the potatoes from the oven and let them cool for a few minutes. For an extra touch, sprinkle the tops with finely chopped green onions if desired. Serve warm and enjoy!

                  Prep Time, Total Time, Servings:

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4