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Comfort food often evokes feelings of nostalgia and satisfaction, offering a warm embrace on a chilly evening or a delightful treat after a long day. One dish that perfectly captures this essence is the stuffed potato. With their tender exterior and hearty fillings, stuffed potatoes have become a beloved staple in kitchens around the world. Among the myriad of variations, Cheesy Greens Delight: Loaded Broccoli Cheddar Stuffed Potatoes stands out not only for its enticing flavors but also for its nutritional benefits.

Loaded Broccoli Cheddar Stuffed Potatoes

Indulge in the cozy charm of Cheesy Greens Delight: Loaded Broccoli Cheddar Stuffed Potatoes. This comforting dish combines the fluffy goodness of russet potatoes, vibrant broccoli, and creamy cheddar cheese for a wholesome meal that satisfies both cravings and nutritional needs. Perfect for family dinners or potlucks, this recipe allows for customization to fit any diet. Enjoy a burst of flavors and textures while celebrating the joy of home-cooked comfort food.
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese

½ cup cream cheese, softened to room temperature

¼ cup sour cream

1 tablespoon olive oil

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika (optional, for a hint of spice)

3 green onions, thinly sliced (for garnish)

Instructions
 

Prep the Potatoes: Preheat your oven to 400°F (200°C). Rinse the russet potatoes thoroughly under running water to remove any dirt. To prevent bursting, pierce each potato several times with a fork. Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.

    Cook the Broccoli: As the potatoes bake, fill a small pot with water and bring it to a rolling boil. Add the broccoli florets and blanch them for 2-3 minutes, until they are vibrant green and tender-crisp. Quickly remove the broccoli and plunge it into a bowl of ice water to halt the cooking process. Once cooled, drain the broccoli and chop it into small, bite-sized pieces.

      Prepare the Cheese Mixture: In a large mixing bowl, add the softened cream cheese, sour cream, and olive oil. Mix together until you achieve a smooth consistency. Incorporate the shredded cheddar cheese, minced garlic, onion powder, garlic powder, salt, black pepper, and the chopped broccoli. Stir the mixture until all ingredients are evenly combined and well-distributed.

        Stuff the Potatoes: After the potatoes have finished baking, remove them from the oven and allow them to cool for a few minutes until manageable. Slice each potato in half lengthwise and use a spoon to scoop out a portion of the flesh, leaving a ¼-inch thick shell for stability. Transfer the scooped-out potato flesh into the cheese and broccoli mixture, stirring until fully blended.

          Fill & Bake Again: Generously spoon the creamy broccoli and cheese mixture back into each potato skin, allowing for a mound if desired. For an even cheesier finish, sprinkle additional shredded cheddar on top of each filled potato. Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and bubbly.

            Garnish and Serve: Once done, take the potatoes out of the oven and let them cool for a brief moment. Finish by garnishing each potato with a sprinkle of sliced green onions and a dash of paprika, if using. Serve warm and enjoy your delicious creation!

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

                Presentation Tips: Arrange the stuffed potatoes on a rustic wooden platter or a colorful serving dish. For an added touch, serve with a dollop of sour cream on the side for extra flavor!