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- 4 large russet potatoes - 1 cup broccoli florets, steamed and chopped - 1 cup sharp cheddar cheese, grated - 1/2 cup cream cheese, softened - 1/4 cup sour cream - 2 tablespoons butter, melted - 2 green onions, finely chopped - Salt and pepper to taste - Paprika for topping (optional) - Oven - Baking sheet - Mixing bowl - Fork - Knife To make delicious broccoli and cheddar twice-baked potatoes, gather your ingredients first. The russet potatoes create a fluffy base. Broccoli adds color and nutrients. Sharp cheddar cheese gives a rich flavor that everyone loves. Cream cheese and sour cream make the filling creamy and smooth. Butter adds richness, while green onions bring a fresh kick. Don't forget salt and pepper for taste. For equipment, you need an oven and a baking sheet. A mixing bowl helps combine the filling. A fork is essential for poking holes in the potatoes. A knife will help you cut them open. Once you have everything ready, you can bring this delightful dish to life. Each bite offers comfort and joy, making it perfect for any meal. You can find the Full Recipe above if you're ready to start cooking! 1. Preheat your oven to 400°F (200°C). 2. Scrub the russet potatoes and poke holes all over with a fork. This helps steam escape. 3. Bake the potatoes for 45-55 minutes until tender. You can check by poking with a fork. 4. Let them cool for 10 minutes. Then, cut in half and scoop out the insides into a bowl. 5. Combine scooped potato flesh with broccoli, cheeses, sour cream, butter, and seasonings. Mix well until creamy. 6. Spoon the mixture back into the potato skins. Top with paprika if desired for extra flavor. 7. Bake for an additional 15 minutes until heated through and the tops are golden. This simple method makes Broccoli and Cheddar Twice-Baked Potatoes a joy to prepare and eat. Enjoy every bite of this comforting dish! - Use freshly steamed broccoli for better flavor. The taste is bright and fresh. - Adjust seasoning to taste and experiment with different cheese types. A mix can surprise you. - Serve on a decorative platter with extra green onions for color. It makes the dish pop. - Garnish with additional cheese for a gourmet look. A little extra cheese never hurts! - Prepare potatoes in advance and reheat before serving. This cuts down on cooking time. - Use a microwave to steam broccoli for a quicker option. It’s fast and keeps the crunch. {{image_2}} You can switch up the cheese. Try mozzarella for a milder taste or pepper jack for heat. Greek yogurt is a great swap for sour cream. It adds creaminess and cuts some calories. Want to make your potatoes more savory? Add cooked bacon bits. They bring a nice, crunchy texture. You can also mix in other veggies like spinach or bell peppers for more color and flavor. If you're vegan, use plant-based cheese and sour cream. This keeps the dish creamy and delicious. For gluten-free options, choose non-starchy potatoes. They work well with the same fillings without gluten. Store any leftover broccoli and cheddar twice-baked potatoes in an airtight container. They will stay fresh in the refrigerator for up to 3 days. To keep them tasty, avoid leaving them out at room temperature. You can freeze these potatoes before the second bake. Wrap each potato tightly in foil or plastic wrap. This keeps them from getting freezer burn. When you’re ready to enjoy them, simply thaw in the fridge overnight. Then, reheat them in the oven for the best results. To reheat, place the potatoes in a preheated oven. This helps keep the texture nice and fluffy. You can also use a microwave if you're in a hurry. Just keep in mind that the potatoes may become softer in the microwave. For the best taste, stick with the oven method whenever you can. Yes, you can prepare them in advance and simply bake before serving. This way, you save time on busy days. Just store the stuffed potatoes in the fridge. When you are ready, bake them until hot. Ensure you add enough cream cheese and sour cream to keep the mixture creamy. These ingredients help create a luscious texture. You can also add a little milk if needed. Serve with a fresh salad or some grilled vegetables for a balanced meal. A light vinaigrette works great with the creamy potatoes. You can also enjoy them with a protein, like grilled chicken. You can find the Full Recipe for Cheesy Broccoli Bliss Twice-Baked Potatoes in this article. These cheesy broccoli twice-baked potatoes are easy and fun to make. You prep russet potatoes, fill them with tasty stuffing, and bake them to perfection. Vary ingredients to fit your taste or health goals. Store leftovers well for quick meals later. This dish is sure to please everyone at the table. Try it today for a comforting, cheesy delight.

Broccoli and Cheddar Twice-Baked Potatoes

Indulge in Cheesy Broccoli Bliss Twice-Baked Potatoes that are both creamy and comforting! This delicious recipe features tender russet potatoes filled with a savory mix of broccoli, cheddar cheese, and cream cheese for an irresistible treat. Perfect for a cozy dinner or a fun side dish, these potatoes are sure to impress! Click to explore the full recipe and bring this mouthwatering dish to your table today!
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Ingredients
  

4 large russet potatoes

1 cup broccoli florets, steamed and chopped

1 cup sharp cheddar cheese, grated

1/2 cup cream cheese, softened

1/4 cup sour cream

2 tablespoons butter, melted

2 green onions, finely chopped

Salt and pepper to taste

Paprika for topping (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    While the oven is heating, scrub the russet potatoes and poke holes all over with a fork. This allows steam to escape while baking.

      Place the potatoes directly on the oven rack and bake for 45-55 minutes, or until tender when pierced with a fork.

        Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes.

          Carefully cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border on the skin to maintain structure.

            To the potato flesh, add the steamed broccoli, cheddar cheese, cream cheese, sour cream, melted butter, and green onions. Season with salt and pepper to taste.

              Mash the mixture together until creamy and well combined.

                Spoon the broccoli and cheese mixture back into the potato skins, mounding them slightly.

                  Optional: Sprinkle a dash of paprika on top for added flavor and color.

                    Place the filled potatoes back on a baking sheet and return them to the oven for an additional 15 minutes, until heated through and the tops are slightly golden.

                      Prep Time: 10 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                        - Presentation Tips: Serve the twice-baked potatoes on a decorative platter, garnished with extra chopped green onions and a sprinkle of cheese on top for a delightful finishing touch.