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Twice-baked potatoes are a beloved comfort food that combines the hearty satisfaction of baked potatoes with a creamy, flavorful filling. This dish has become a staple in many households, celebrated for its versatility and the joy it brings to family meals and gatherings. The traditional recipe often includes a variety of fillings, but today, we’re adding a unique twist that elevates both the flavor and nutrition of this classic dish: a delightful combination of roasted broccoli and cheese.

Roasted Broccoli and Cheese Twice-Baked Potatoes

Discover the ultimate comfort food with Cheesy Roasted Broccoli Twice-Baked Potatoes! This recipe takes classic twice-baked potatoes and elevates them with a creamy, flavorful filling of roasted broccoli and sharp cheddar cheese. Packed with nutrition and flavor, these potatoes are perfect for family dinners or gatherings. Easy to make and customizable, they’ll quickly become a favorite. Dive into this delicious twist on a beloved dish!
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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 (more if needed for consistency)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

Chopped fresh chives (for garnish)

Extra cheddar cheese for topping

Instructions
 

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

    Prepare the Potatoes: Scrub the potatoes under cold water and pat dry. Prick the potatoes with a fork several times to allow steam to escape during baking. Rub the skins with 1 tablespoon of olive oil and a sprinkle of salt. Place the potatoes directly on the oven rack and bake for about 45-60 minutes or until they are tender when pierced with a fork.

      Roast the Broccoli: While the potatoes are baking, toss the broccoli florets with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy, stirring halfway through.

        Preparation for Stuffing: Once the potatoes are done, remove them from the oven and let them cool slightly. Carefully cut each potato in half lengthwise. Using a spoon, scoop out the insides, leaving about 1/4 inch of potato in the skin.

          Mix the Filling: In a large bowl, combine the scooped-out potato, cream cheese, sour cream, milk, onion powder, and spices. Mash well until smooth and creamy. Stir in the roasted broccoli and shredded cheddar cheese, mixing until everything is well incorporated. Adjust the consistency by adding more milk if necessary.

            Stuff the Potatoes: Preheat the oven to 375°F (190°C). Spoon the broccoli cheese mixture back into the potato skins, mounding the filling on top. Sprinkle additional cheddar cheese on each stuffed potato.

              Bake Again: Return the stuffed potatoes to the oven and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Serve & Garnish: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh chives before serving. Enjoy your deliciously cheesy roasted broccoli twice-baked potatoes!

                  Prep Time, Total Time, Servings:

                    15 mins | 1 hr 45 mins | 4 servings