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Creating these Cheesy Broccoli Bliss Twice-Baked Potatoes is as rewarding as it is simple. Here’s how to bring this delicious dish to life:

Roasted Broccoli Cheese Twice-Baked Potatoes

Experience the warmth and comfort of Cheesy Broccoli Bliss Twice-Baked Potatoes, the perfect dish for chilly evenings. This delightful recipe combines fluffy russet potatoes with creamy sharp cheddar, tangy sour cream, and vibrant roasted broccoli for a mouthwatering flavor experience. Ideal as a side or main course, these twice-baked potatoes are not only delicious but also visually appealing, guaranteed to bring family and friends together at the table. Discover how to create this classic comfort food that’s sure to satisfy every palate!
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets (fresh or frozen)

1 cup shredded sharp cheddar cheese, divided

1/2 cup sour cream

1/4 cup milk

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons fresh chives, chopped (optional for garnish)

1/2 teaspoon smoked paprika (optional for extra flavor)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures it's hot enough for optimal baking.

    Bake the Potatoes: Thoroughly scrub the russet potatoes under cold water to remove any dirt. Use a fork to pierce each potato several times, creating small holes to allow steam to escape. Coat the potatoes lightly with olive oil and season with salt. Place them directly on the oven rack (or on a baking sheet if you prefer easier cleanup) and bake for approximately 45-60 minutes, or until they feel tender when pierced with a knife.

      Roast the Broccoli: While the potatoes are baking, prepare the broccoli for roasting. In a mixing bowl, toss the broccoli florets with olive oil, minced garlic, smoked paprika (if using), and a sprinkle of salt and pepper until evenly coated. Spread the seasoned broccoli in a single layer on a baking sheet. Roast in the oven for about 15-20 minutes, or until they are tender with a slight crispness.

        Prepare the Filling: Once the baked potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Gently scoop out the insides into a mixing bowl, leaving a small border inside the skins to maintain their shape.

          Mash the Potato Filling: To the bowl containing the potato insides, add the sour cream, milk, onion powder, half of the shredded cheddar cheese, and a dash of salt and pepper. Mash and mix until the mixture is smooth and creamy. Fold in the roasted broccoli until well combined.

            Stuff the Potatoes: Generously spoon the cheesy broccoli mixture back into each potato skin, creating a nice mound on top. Sprinkle the remaining shredded cheddar cheese over each stuffed potato.

              Return to the Oven: Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden.

                Serve: Carefully remove the potatoes from the oven and allow them to cool for a few minutes. If desired, garnish with finely chopped fresh chives. Serve these delightful Twice-Baked Potatoes warm, and savor the cheesy, broccoli-filled goodness!

                  Prep Time, Total Time, Servings: 15 min | 1 hr 30 min | 4 servings

                    - Presentation Tips: Serve these potatoes on a rustic wooden board or a colorful platter, adding an extra sprinkle of chives for garnish to enhance visual appeal!