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To create the ultimate cheesy broccoli stuffed baked potatoes, the foundation—your potatoes—must be perfectly baked. The ideal potato for this recipe is a russet potato, known for its fluffy interior and sturdy skin. Begin by preheating your oven to 400°F (200°C).

Cheesy Broccoli Stuffed Baked Potatoes

Experience the ultimate comfort food with cheesy broccoli stuffed baked potatoes! This versatile dish combines the fluffiness of baked russet potatoes with a creamy and nutritious filling of cheddar cheese and vibrant broccoli. Perfect for weeknight dinners, gatherings, or a hearty lunch, these stuffed potatoes are simple to make and sure to please everyone. Elevate your meal with this delightful recipe that promises flavor and satisfaction in every bite.
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets

1 cup shredded cheddar cheese (plus extra for topping)

½ cup cream cheese, softened at room temperature

¼ cup sour cream

2 tablespoons unsalted butter, softened

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

Optional: chopped chives or sliced green onions for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures your potatoes will bake evenly.

    Bake the Potatoes: Rinse the russet potatoes thoroughly under cold water to remove any dirt. Using a fork, prick each potato several times to allow steam to escape during cooking. Arrange them on a baking sheet and bake in the preheated oven for 45-60 minutes. They are done when they feel soft and can be easily pierced with a fork.

      Prepare the Broccoli: While the potatoes are baking, prepare the broccoli. Bring a small pot of water to a rapid boil. Add the fresh broccoli florets and blanch them for about 2-3 minutes until they turn bright green and are tender-crisp. Immediately transfer the broccoli to an ice bath (a bowl of cold water with ice) to halt the cooking process. Once cooled, drain and chop the broccoli into smaller, bite-sized pieces.

        Mix the Cheese Filling: In a large mixing bowl, combine the blanched broccoli, shredded cheddar cheese, softened cream cheese, sour cream, softened butter, garlic powder, onion powder, and a generous pinch of salt and pepper. Use a spatula or spoon to mix all the ingredients thoroughly until evenly combined.

          Stuff the Potatoes: When the potatoes are done baking, carefully remove them from the oven and let them cool for a few minutes. Carefully slice each potato in half lengthwise with a sharp knife. Using a spoon, gently scoop out some of the fluffy potato flesh from each half, leaving about a 1/4-inch border so the skins remain sturdy. Take the scooped-out potato flesh and add it to the cheese and broccoli mixture, stirring until well incorporated.

            Fill the Potatoes: Generously fill each hollowed-out potato skin with the cheesy broccoli mixture. For an extra cheesy touch, sprinkle additional shredded cheddar cheese on top of each filled potato.

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

                Serve: Once done, carefully remove the baked potatoes from the oven and let them cool for a few moments. If desired, garnish with chopped chives or sliced green onions. Serve warm and indulge in the creamy, savory explosion of flavors in your delicious stuffed baked potatoes!

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