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To create the perfect Cheesy Broccoli Stuffed Potatoes, it’s essential to understand the key ingredients that contribute to the dish's flavor and nutritional profile.

Cheesy Broccoli Stuffed Potatoes

Discover the heartwarming delight of Cheesy Broccoli Stuffed Potatoes, a perfect blend of creamy cheese and fresh broccoli. This versatile dish can be served as a side or main course, making it a great choice for family dinners or gatherings. With wholesome ingredients and a straightforward preparation process, you'll enjoy a delicious meal that's both comforting and nutritious. Whether you’re impressing guests or enjoying a cozy night in, this recipe is sure to become a beloved favorite.
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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

1/4 cup sour cream

1/4 cup milk

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon paprika

Salt and pepper to taste

2 tablespoons green onions, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Potatoes: Wash and dry the russet potatoes. Pierce each potato several times with a fork, then rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until fork-tender.

      Prepare the Broccoli: While the potatoes are baking, bring a small pot of water to a boil. Blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and immediately place them in ice water to stop the cooking. Drain again and roughly chop the cooled broccoli.

        Mix the Filling: In a mixing bowl, combine the chopped broccoli, shredded cheddar cheese, cream cheese, sour cream, milk, minced garlic, onion powder, paprika, and a pinch of salt and pepper. Mix until well combined.

          Scoop the Potatoes: Once the potatoes are baked, let them cool for a few minutes. Using a sharp knife, carefully make a cut lengthwise on the top of each potato, being careful not to cut all the way through. Gently scoop out some of the flesh using a spoon, creating a hollow space for the filling. Save the scooped potato flesh for another use (like mashed potatoes or potato pancakes).

            Stuff the Potatoes: Spoon the cheesy broccoli mixture into each potato half, packing it generously. Top with a little extra cheddar cheese if desired.

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

                Garnish and Serve: Remove from the oven, let cool for a few minutes, then sprinkle with chopped green onions. Serve hot and enjoy your cheesy, veggie-packed stuffed potatoes!

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