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Potatoes are a versatile ingredient that can be transformed into countless dishes, but stuffed potatoes take them to a whole new level. Their adaptability allows for endless variations that cater to different tastes and dietary preferences. Whether served as a main course or a side dish, stuffed potatoes can easily stand out on any menu.

Loaded Broccoli Cheddar Stuffed Potatoes

Indulge in the heartwarming flavors of Cheesy Greens Delight: Loaded Broccoli Cheddar Stuffed Potatoes! This comforting dish features fluffy russet potatoes filled with a creamy blend of cheddar cheese and vibrant broccoli, creating a perfect balance of taste and nutrition. Easy to make and a hit with both kids and adults, it’s ideal for family dinners or casual gatherings. Discover the joy of home-cooked comfort food that nourishes the body and satisfies cravings!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, chopped

1 cup shredded sharp cheddar cheese, plus extra for topping

½ cup cream cheese, softened to room temperature

¼ cup sour cream

1 tablespoon olive oil

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika (optional, for added spice)

3 green onions, thinly sliced (for garnish)

Instructions
 

Prep the Potatoes: Begin by preheating your oven to 400°F (200°C). Thoroughly scrub each russet potato under running water to remove any dirt. Using a fork, pierce each potato multiple times to allow steam to escape as they bake. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until they feel tender when pierced with a fork.

    Cook the Broccoli: While the potatoes are baking, fill a small pot with water and bring it to a boil. Once boiling, add the chopped broccoli florets and blanch for 2-3 minutes until they turn bright green and become tender-crisp. Quickly transfer the broccoli to a bowl of ice water to halt the cooking process. After a few minutes, drain the broccoli and chop it into small pieces.

      Prepare the Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, and olive oil. Mix these ingredients thoroughly until smooth. Next, fold in the shredded cheddar cheese, minced garlic, onion powder, garlic powder, salt, black pepper, and the chopped broccoli. Stir until all components are well incorporated.

        Stuff the Potatoes: After the potatoes have finished baking, carefully remove them from the oven and let them cool for a few minutes. Slice each potato in half lengthwise, then gently scoop out some of the flesh into a separate bowl, leaving about a ¼-inch thick shell. Add the scooped potato flesh to the cheese and broccoli mixture, stirring until everything is blended.

          Fill & Bake Again: Generously spoon the cheesy broccoli mixture back into each potato skin. If desired, heap it up above the edges. For an extra cheesy touch, sprinkle additional cheddar cheese on top of the stuffed potatoes. Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and bubbly.

            Garnish and Serve: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes before serving. Garnish each potato with slices of green onion and a dash of paprika, if using, for an extra kick. Serve warm and enjoy the cheesy delight!

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

                - Presentation Tips: Serve the stuffed potatoes on a rustic wooden board, drizzled with a bit of olive oil for shine, and place extra green onions on the side for added freshness.