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- 4 large russet potatoes - 1 cup fresh broccoli florets - 1 cup shredded sharp cheddar cheese - ½ cup sour cream - ¼ cup milk - 2 tablespoons butter - 2 green onions, sliced - Salt and pepper to taste - Paprika for garnish

Broccoli and Cheddar Twice-Baked Potatoes

Savor the ultimate comfort food with these Broccoli and Cheddar Twice-Baked Potatoes! This delicious recipe blends creamy cheddar with fresh broccoli for a satisfying meal or side dish. Perfect for impressing guests or enjoying a cozy night in, these stuffed potatoes are easy to make and customizable with your favorite toppings. Ready to indulge?
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Ingredients
  

4 large russet potatoes

1 cup fresh broccoli florets

1 cup shredded sharp cheddar cheese

½ cup sour cream

¼ cup milk

2 tablespoons butter

2 green onions, sliced

Salt and pepper to taste

Paprika for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Scrub the russet potatoes under running water to remove any dirt. Pat them dry, then prick each potato several times with a fork.

      Place the potatoes directly onto the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.

        While the potatoes are baking, blanch the broccoli florets in boiling water for 2-3 minutes until bright green, then immediately transfer them to an ice bath. Drain and chop into small pieces.

          Once the potatoes are baked, allow them to cool slightly. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato flesh.

            To the mixing bowl with the potato flesh, add the butter, sour cream, milk, half of the cheddar cheese, broccoli, and green onions. Mix until creamy and well combined. Season with salt and pepper to taste.

              Spoon the mixture back into the potato skins, mounding it slightly on top.

                Top each filled potato with the remaining cheddar cheese and a sprinkle of paprika for extra flavor and color.

                  Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbling.

                    Remove from the oven and let cool slightly before serving.

                      Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 4

                        - Presentation Tips: Serve each potato on a plate, garnished with additional chopped green onions or a dollop of sour cream for an extra touch.