Broccoli Cheddar Twice Baked Potatoes Delightful Treat

Ingredients

• 4 large russet potatoes
• 2 cups broccoli florets, steamed
• 1 cup sharp cheddar cheese, shredded
• 1 2 cream cheese, softened
• 1 4 sour cream
• 1 4 milk
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• to taste salt and pepper
• 1 4 green onions, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes clean and poke several holes in each potato with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until fork-tender.
3. While the potatoes are baking, bring a small pot of water to a boil. Add the broccoli florets and steam for about 3-4 minutes until bright green and tender. Drain and set aside.
4. Once the potatoes are done, remove them from the oven and let them cool slightly. Carefully slice each potato in half lengthwise and scoop out the insides into a large mixing bowl, leaving a small border around the edges.
5. Mash the potato flesh with a fork or potato masher. Add the cream cheese, sour cream, milk, garlic powder, a pinch of salt, and pepper. Mix until creamy and well combined.
6. Fold in the steamed broccoli and half of the cheddar cheese into the potato mixture.
7. Generously fill each potato skin with the broccoli-cheddar mixture and top each filled potato with the remaining cheddar cheese.
8. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let cool slightly before garnishing with fresh chopped green onions.