Broccoli Cheddar Twice-Baked Potatoes

📝 Step-by-Step Instructions

1. Preheat Oven & Prep Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Prick each potato several times with a fork. Rub the skins with olive oil and sprinkle generously with coarse salt. 🥔
2. First Bake: Place potatoes directly on the oven rack (or a baking sheet) and bake for 50 to 60 minutes until the skins are crisp and a fork pierces the center easily. Remove and let cool for 10 minutes until safe to handle. ⏲️
3. Scoop Out Potato Pulp:
   • Slice each potato in half lengthwise. 🔪
   • Carefully scoop the soft potato interior into a large mixing bowl, leaving a ¼-inch thick rim/wall of potato flesh attached to the skin to keep the shells sturdy.
4. Whip the Filling:
   • To the bowl with the warm potato pulp, add softened butter, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
   • Mash with a potato masher or electric mixer until smooth and creamy. 🥣
5. Fold in Broccoli & Cheese:
   • Gently fold in the steamed broccoli pieces and 1 cup of the shredded cheddar cheese (reserve ½ cup for topping). 🥦🧀
6. Stuff & Second Bake:
   • Spoon the broccoli-cheddar mixture generously back into the crispy potato shell halves.
   • Top each stuffed potato with the remaining ½ cup of cheddar cheese. 🧀
   • Return to the oven and bake for another 15 minutes until the cheese is melted, golden, and bubbly! 🔥
7. Garnish & Serve: Sprinkle with chopped chives or green onions and serve hot! 😋