Broccoli and Cheddar Twice-Baked Potatoes Delight

Ingredients

• 4 medium russet potatoes
• 1 cup chopped fresh broccoli
• 1 cup shredded sharp cheddar cheese
• 1 2 sour cream
• 1 4 cup cream cheese, softened
• 2 green onions sliced
• 2 tablespoons butter, melted
• 1 2 teaspoon garlic powder
• 1 2 teaspoon onion powder
• to taste salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes under running water and pat them dry. Prick each potato several times with a fork to allow steam to escape.
3. 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.
4. While the potatoes bake, steam the chopped broccoli until it’s bright green and tender, about 5-7 minutes, then set aside.
5. Once the potatoes are done, remove them from the oven and allow them to cool for a few minutes.
6. Cut each potato in half lengthwise and scoop out most of the flesh into a large mixing bowl, leaving a small border of potato in the skin.
7. Add the sour cream, cream cheese, butter, garlic powder, onion powder, salt, and pepper to the bowl with the potato flesh. Mix until smooth and creamy.
8. Fold in the steamed broccoli, 3/4 cup of cheddar cheese, and green onions until well combined.
9. Spoon the broccoli and cheese mixture back into the potato skins, mounding it on top.
10. Sprinkle the remaining cheddar cheese over the filled potatoes.
11. Return the loaded potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and allow to cool slightly before serving.