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Stuffed baked potatoes are a quintessential comfort food, celebrated for their versatility and heartiness. They can be filled with a multitude of ingredients, making them a perfect meal option for any time of day. One of the most delightful variations is the Cheddar and Broccoli Stuffed Baked Potatoes recipe, which combines two classic staples—cheddar cheese and broccoli. This dish not only delivers a mouthwatering flavor profile but also packs a nutritional punch, making it a well-rounded meal that can be enjoyed by the whole family.

Cheddar and Broccoli Stuffed Baked Potatoes

Discover the ultimate comfort food with Cheddar and Broccoli Stuffed Baked Potatoes! This recipe combines fluffy russet potatoes with a creamy filling of sharp cheddar cheese and vibrant broccoli, delivering a delicious balance of flavors and textures. Perfect for busy weeknight dinners or a cozy lunch, these stuffed potatoes are nutritious and satisfying. Quick to prep and easy to customize, they're sure to become a family favorite. Enjoy the warmth and joy of this classic dish!
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Ingredients
  

4 medium russet potatoes

2 cups fresh broccoli florets (steamed and finely chopped)

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup milk

2 tablespoons unsalted butter

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup chopped green onions (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it is at the right temperature when the potatoes are ready.

    Bake the Potatoes: Rinse the russet potatoes under cold running water to clean them thoroughly. Use a fork to poke several holes in each potato—this will allow steam to escape as they bake. Place the potatoes directly on the oven rack or on a lined baking sheet with aluminum foil to catch any drips. Bake for 45-60 minutes, or until the flesh feels soft when squeezed lightly.

      Prepare the Broccoli: While the potatoes are baking, bring a small pot of water to a boil and steam the broccoli florets until they are bright green and tender, about 4-5 minutes. Remove from heat and chop the steamed broccoli into smaller pieces for easier stuffing.

        Make the Filling: In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Stir everything together well until you have a creamy, cohesive filling.

          Stuff the Potatoes: Once the potatoes are baked and cool enough to handle, carefully slice open each potato lengthwise. Gently squeeze the ends to open them up further. Use a fork to fluff the insides, creating a nice base. Generously spoon the broccoli and cheese mixture into each potato, heaping it on top for a satisfying appearance.

            Melt and Serve: Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the cheese on top is melted and bubbly, creating a deliciously gooey finish.

              Garnish and Enjoy: After removing the potatoes from the oven, sprinkle the tops generously with chopped green onions for a fresh and vibrant touch. Serve hot and savor the hearty, cheesy goodness!

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