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Welcome to the delightful world of Cheesy Broccoli Bliss Twice-Baked Potatoes, a dish that beautifully marries the comforting, creamy essence of baked potatoes with the vibrant, healthful goodness of fresh broccoli and the rich depth of sharp cheddar cheese. This culinary creation is not just a feast for the eyes; it’s a wholesome option that can serve as a hearty main course or a delicious side dish, making it an excellent choice for family dinners, potlucks, or meal prep.

Roasted Broccoli and Cheese Twice-Baked Potatoes

Discover the joy of Cheesy Broccoli Bliss Twice-Baked Potatoes, a delicious blend of creamy baked potatoes, vibrant broccoli, and sharp cheddar cheese. Perfect as a filling main dish or tasty side, this recipe is both satisfying and nutritious. With customizable ingredients and easy preparation, it’s ideal for family dinners or meal prep. Enjoy a comforting culinary adventure that combines rich flavors and healthy goodness in every bite. Dive in and create your own version of this delightful dish!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/4 cup sour cream

2 tablespoons olive oil

1 tablespoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1/4 cup green onions, chopped (for garnish)

1/4 teaspoon red pepper flakes (optional for heat)

Instructions
 

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

    Prepare the Potatoes: Scrub the russet potatoes under running water to remove any dirt. Dry them thoroughly, then poke a few holes in each potato with a fork. Rub the potatoes with olive oil and sprinkle with salt.

      Bake the Potatoes: Place the potatoes directly on the oven rack and bake for 45-60 minutes or until they are tender when pierced with a fork.

        Roast the Broccoli: While the potatoes are baking, prepare the broccoli. Toss the florets with a drizzle of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast in the oven for about 15 minutes, or until they are tender and slightly crispy on the edges.

          Prepare the Filling: Once the potatoes are done, remove them from the oven and lower the temperature to 375°F (190°C). Let the potatoes cool for about 10 minutes. Slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins.

            Mix the Filling: To the potato flesh, add the softened cream cheese, sour cream, garlic powder, onion powder, half of the shredded cheddar cheese, and half of the roasted broccoli. Season generously with salt and black pepper. Mix until well combined and creamy.

              Refill the Skins: Spoon the creamy potato mixture back into the potato skins, mounding the filling slightly. Top each potato half with the remaining roasted broccoli and sprinkle the rest of the shredded cheddar cheese on top.

                Bake Again: Place the filled potatoes back in the oven and bake for an additional 20-25 minutes or until the cheese is melted and bubbly.

                  Garnish & Serve: Remove the twice-baked potatoes from the oven and let them cool slightly. Sprinkle chopped green onions and red pepper flakes (if using) on top for a pop of color and extra flavor. Serve warm and enjoy!

                    Prep Time, Total Time, Servings: 15 mins | 1 hour 40 mins | 4 servings