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When it comes to comfort food, few dishes can compete with the warmth and satisfaction of twice-baked potatoes. Among them, Cheesy Broccoli Bliss Twice-Baked Potatoes stand out as a delicious and hearty option that combines the rich flavors of cheese and the fresh crunch of broccoli. This dish not only serves as a fantastic side but also shines as a main course during family dinners or gatherings, making it a versatile addition to any meal plan. Each bite offers a delightful contrast between the creamy, cheesy filling and the crispy potato skin, ensuring that your taste buds are treated to an indulgent experience.

Loaded Broccoli and Cheese Twice-Baked Potatoes

Indulge in the ultimate comfort food with Cheesy Broccoli Bliss Twice-Baked Potatoes! This delightful dish combines crispy potato skins with a creamy filling of sharp cheddar cheese and fresh broccoli, making it perfect as a hearty main course or a satisfying side. The unique twice-baking technique enhances flavors and textures, resulting in a mouthwatering experience. Easy to prepare and endlessly customizable, these potatoes are sure to be a hit at any gathering. Discover this delightful recipe and elevate your dinner experience!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, steamed and chopped

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup milk (or cream for richer flavor)

2 tablespoons butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 teaspoon smoked paprika (optional)

1/2 cup crumbled bacon (optional, for extra flavor)

1/4 cup green onions, chopped (for garnish)

Instructions
 

Prepare the Potatoes:

    - Preheat your oven to 400°F (200°C).

      - Wash potatoes thoroughly and prick each potato several times with a fork. Rub them with olive oil and sprinkle with salt.

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

          Prepare the Filling:

            - While the potatoes are baking, steam the broccoli florets until just tender, about 3-4 minutes. Set aside.

              - In a mixing bowl, combine the shredded cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, smoked paprika (if using), and season with salt and pepper to taste. Mix well.

                Combine Ingredients:

                  - Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes. Reduce the oven temperature to 350°F (175°C).

                    - Carefully cut each potato in half lengthwise and scoop out the flesh into the cheese mixture, leaving about 1/4-inch of potato on the skin.

                      - Mash the potato flesh with the cheese mixture until smooth, then fold in the steamed broccoli and crumbled bacon (if using).

                        Bake Again:

                          - Spoon the filling back into the potato skins, mounding it on top.

                            - Place the filled potatoes on a baking sheet and sprinkle any remaining cheese on top.

                              - Return to the oven and bake for an additional 20-25 minutes, or until heated through and the tops are golden brown.

                                Serve:

                                  - Once baked, remove from the oven and let cool for a few minutes.

                                    - Garnish with chopped green onions before serving. Enjoy your Loaded Broccoli and Cheese Twice-Baked Potatoes!

                                      Prep Time, Total Time, Servings: 15 mins | 1 hour 25 mins | 4 servings