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When it comes to comfort food, few dishes can compete with the humble baked potato. But what if you could elevate this classic dish into something even more appealing and nutritious? Enter Cheesy Broccoli Stuffed Potatoes—a delightful combination of fluffy russet potatoes, vibrant green broccoli, and a rich blend of cheeses that transforms a simple staple into a gourmet experience. This recipe not only satisfies your cravings but also packs a nutritional punch, making it an excellent choice for a family dinner or a cozy night in.

Cheesy Broccoli Stuffed Potatoes

Indulge in the ultimate comfort food with Cheesy Broccoli Stuffed Potatoes. This recipe takes the classic baked potato and elevates it with a creamy, cheesy filling packed with vibrant broccoli. Not only does it satisfy your cravings, but it also sneaks in some nutritious veggies, making it perfect for the whole family. Whether as a main course or a hearty side, these stuffed potatoes are a delicious way to enjoy a healthy twist on a beloved dish. Get ready to enjoy layers of flavor and comfort in every bite!
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets, chopped

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened to room temperature

1/4 cup sour cream

1/4 cup milk

2 tablespoons olive oil

2 cloves garlic, finely minced

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika (for a deeper flavor)

Salt and freshly ground black pepper, to taste

2 tablespoons green onions, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.

    Bake the Potatoes: Rinse and thoroughly dry the russet potatoes. Use a fork to pierce each potato several times all over, allowing steam to escape during baking. Rub each potato with a tablespoon of olive oil and sprinkle generously with salt. Position the potatoes directly on the oven rack and bake for approximately 45-60 minutes, or until they are soft and fork-tender.

      Prepare the Broccoli: While the potatoes are baking, bring a small saucepan of water to a rolling boil. Add the chopped broccoli florets and blanch for 2-3 minutes, or until they turn bright green and are tender-crisp. Once blanched, drain the broccoli and quickly submerge it in a bowl of ice water to halt the cooking process. After a few minutes, drain it again and roughly chop the cooled broccoli.

        Mix the Filling: In a medium mixing bowl, combine the chopped broccoli, shredded cheddar cheese, softened cream cheese, sour cream, milk, minced garlic, onion powder, smoked paprika, and a sprinkle of salt and pepper. Stir everything together until the mixture is smooth and well incorporated.

          Scoop the Potatoes: Once the potatoes are fully baked, allow them to cool for a few minutes until manageable. With a sharp knife, carefully make a lengthwise cut along the top of each potato, taking care not to slice all the way through. Use a spoon to gently scoop out a portion of the potato flesh, creating a hollowed center for your filling. Reserve the scooped-out potato flesh for future recipes like mashed potatoes or potato pancakes.

            Stuff the Potatoes: Generously fill each potato half with the cheesy broccoli mixture, ensuring an ample amount for a flavorful bite. For an added layer of cheesy goodness, sprinkle a bit more cheddar cheese on top of the filling.

              Final Bake: Arrange the stuffed potatoes back onto a baking sheet and return them to the preheated oven. Bake for an additional 15-20 minutes, or until the cheese is beautifully melted and bubbly.

                Garnish and Serve: Carefully remove the stuffed potatoes from the oven and let them cool for a few minutes. Just before serving, garnish with finely chopped green onions. Serve warm and relish in the comforting, cheesy delight of your veggie-packed stuffed potatoes!

                  Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4

                    - Presentation Tips: Serve each stuffed potato on a colorful plate, drizzling a little extra sour cream on top if desired, and adding a sprig of fresh parsley for a pop of color.