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Embark on a culinary adventure with the delightful Twice-Baked Cheesy Broccoli Bliss Potatoes. This dish is more than just a meal; it’s a comforting and nutritious experience that harmoniously blends the wholesome goodness of baked potatoes with vibrant, fresh broccoli and the rich, creamy decadence of cheese. Whether you're planning a cozy family dinner, a potluck gathering, or seeking a satisfying meal prep option, this recipe stands out as both versatile and indulgent.

Roasted Broccoli and Cheese Twice-Baked Potatoes

Dive into the delicious world of Twice-Baked Cheesy Broccoli Bliss Potatoes, a comforting dish that combines fluffy russet potatoes, vibrant broccoli, and creamy cheeses. Perfect for family dinners, potlucks, or meal prep, this recipe balances rich flavors with nutritious ingredients. Discover how to make these satisfying potatoes with step-by-step guidance, tips for ingredient selection, and creative filling ideas. Customize to fit dietary needs and enjoy the ultimate cozy meal!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, steamed until bright green

1 cup shredded sharp cheddar cheese (plus extra for topping)

1/2 cup cottage cheese

1/2 cup sour cream

1/4 cup milk

2 tablespoons olive oil

1 tablespoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Optional garnishes: chopped chives or green onions

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). Begin by washing and scrubbing the russet potatoes thoroughly. Use a fork to poke multiple holes in each potato to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle them generously with salt. Place the potatoes directly on the oven rack and bake for approximately 45-50 minutes or until they are tender enough to be pierced with a fork.

    Prepare the Broccoli: While the potatoes are baking, steam the broccoli florets for about 5-7 minutes. They should be bright green and just tender. Once done, remove them from the steamer and allow them to cool slightly before adding to the potato mixture.

      Scoop the Potatoes: Once the potatoes are baked, allow them to cool for about 10 minutes until they are manageable to handle. Carefully cut each potato in half lengthwise, using a knife. Gently scoop out the insides and place the flesh into a large mixing bowl, leaving about a 1/4-inch thick shell to hold the filling.

        Make the Filling: To the mashed potato flesh in the bowl, add the steamed broccoli florets, shredded sharp cheddar cheese, cottage cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix all the ingredients thoroughly until you achieve a well-combined, creamy mixture.

          Refill the Potatoes: Using a spoon, fill the potato shells generously with the broccoli and cheese mixture. Don't hesitate to mound the filling a bit on top for presentation. Finish by sprinkling extra shredded cheddar cheese on top of each stuffed potato.

            Second Bake: Arrange the stuffed potatoes back on a baking sheet, ensuring they are secure and properly aligned. Return them to the oven and bake at 400°F (200°C) for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Carefully remove the potatoes from the oven. Allow them to cool for a few minutes for easier handling. Before serving, top with finely chopped chives or green onions for a fresh and vibrant finish. Enjoy your deliciously cheesy roasted broccoli twice-baked potatoes!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | Serves 4