Ingredients
4 large russet potatoes, scrubbed clean
2 cups broccoli florets, steamed or blanched and chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons unsalted butter
Salt and pepper to taste
Chopped chives or green onions for garnish (optional)
Instructions
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Preheat your oven to 375°F (190°C).
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Prick the potatoes several times with a fork to allow steam to escape during baking.
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Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
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While the potatoes are baking, steam or blanch the broccoli florets until they are bright green and tender, about 3-4 minutes. Chop them into small pieces.
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Remove the baked potatoes from the oven and let them cool slightly.
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Slice off the top third of each potato lengthwise and carefully scoop out the flesh, leaving a thin layer of potato inside the skin.
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In a mixing bowl, mash the potato flesh with sour cream, butter, salt, and pepper until creamy.
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Fold the chopped broccoli and half of the shredded cheddar cheese into the mashed potato mixture.
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Stuff each potato skin with the broccoli and cheddar filling.
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Top each stuffed potato with the remaining cheddar cheese.
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Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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Garnish with chopped chives or green onions if desired.
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Serve your Broccoli and Cheddar Stuffed Baked Potatoes hot as a comforting and nutritious meal.
These stuffed baked potatoes are a flavorful and hearty dish, combining the goodness of potatoes, broccoli, and cheese for a satisfying meal or side. Enjoy the creamy and cheesy goodness!
