A delightful twist on classic baked potatoes, filled with a creamy and cheesy broccoli mixture.
Preheat your oven to 425°F.
Ensure your oven is fully preheated for even cooking.
Scrub the potatoes clean, then prick them with a fork a few times.
Pricking the potatoes allows steam to escape, preventing them from bursting.
Place the potatoes on a baking sheet and bake for about 1 hour, or until tender.
Check doneness by inserting a knife into the potato; it should slide in easily.
While the potatoes bake, steam the broccoli florets until tender, about 5 minutes.
Steaming preserves the broccoli's nutrients and vibrant color.
Once the potatoes are cool enough to handle, slice each one in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving the skins intact.
Be gentle to avoid tearing the potato skins.
Mash the potato flesh with a potato masher, then mix in the steamed broccoli, shredded cheddar cheese, sour cream, green onions, minced garlic, salt, and pepper.
Mix thoroughly to ensure an even distribution of flavors.
Spoon the mixture back into the potato skins, mounding it slightly.
Pack the filling tightly to prevent it from spilling out.
Place the stuffed potatoes back on the baking sheet and bake for an additional 15-20 minutes, or until heated through and slightly golden on top.
For a crispier top, broil for the last 2 minutes.
Serve the stuffed potatoes warm and enjoy!
Garnish with extra chopped green onions for a fresh touch.
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