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In the realm of comfort food, few dishes can rival the rich and satisfying experience of twice-baked potatoes. This delightful recipe, Cheesy Broccoli Bliss Twice-Baked Potatoes, combines the heartiness of russet potatoes with a creamy, cheesy filling infused with vibrant broccoli. As an iconic dish that marries flavor and nutrition, these twice-baked potatoes are perfect for a cozy dinner or a festive gathering. They offer a delicious way to sneak in some greens and please even the pickiest of eaters.

Roasted Broccoli and Cheese Twice-Baked Potatoes

Indulge in the comforting flavors of Cheesy Broccoli Bliss Twice-Baked Potatoes, a delightful recipe that combines fluffy russet potatoes with a creamy, cheesy filling enriched by vibrant broccoli. Perfect for any occasion, these twice-baked potatoes provide a nutritious twist on comfort food, appealing to both kids and adults. Discover step-by-step instructions, ingredient benefits, and customization options to make this dish your own, ensuring a delicious meal every time. Enjoy the bliss of bringing flavor and nutrition together on your table!
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets (fresh or frozen)

1 cup shredded sharp cheddar cheese (plus extra for topping)

½ cup sour cream

4 tablespoons unsalted butter, softened

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons olive oil

Fresh chives or parsley, chopped (for garnish)

Instructions
 

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

    Bake the Potatoes: Scrub the russet potatoes under cold water, then pat dry. Poke several holes in each potato with a fork. Rub each potato with a little olive oil and sprinkle with salt. Place them directly on the oven rack (or on a baking sheet) and bake for about 45-60 minutes, or until tender when pierced with a fork.

      Prepare the Broccoli: While the potatoes are baking, bring a small pot of salted water to a boil. Blanch the broccoli florets for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, chop the broccoli into small pieces.

        Sauté the Garlic: In a pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

          Mix the Filling: Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Carefully slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving about ¼ inch of potato in the skins to maintain their shape. Add the remaining butter, sour cream, sautéed garlic, onion powder, cooked broccoli, 1 cup shredded cheese, salt, and pepper to taste. Mix until smooth and creamy.

            Fill the Potatoes: Spoon the broccoli and cheese mixture back into the potato skins. Press it down slightly to pack the filling and then top each potato half with a sprinkle of extra shredded cheese.

              Final Bake: Place the filled potatoes back in the oven and bake for an additional 15-20 minutes, or until the tops are golden and the cheese is bubbly.

                Garnish and Serve: Remove the potatoes from the oven, allow them to cool slightly, then sprinkle with fresh chives or parsley. Serve warm and enjoy your delicious cheesy broccoli bliss!

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