Ingredients

The following ingredients have 4 Servings
  • 4 medium russet potatoes (scrubbed and dried)
  • 1 teaspoon olive oil
  • 4 tablespoons unsalted butter (softened)
  • 1/2 cup heavy cream
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ½ cups steamed broccoli (chopped)
  • 1 ½ cups cheddar cheese (shredded, divided)
  • Chopped chives (for garnish)

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Scrub and dry the potatoes, then rub the skins with olive oil. Place potatoes on the baking sheet and bake for 1 hour, or until soft. Remove from the oven and set aside to cool.
  • Once the potatoes are cool to the touch, slice them in half lengthwise. Carefully scoop out the potato innards and place them into a large bowl, leaving a thin rim around the insides of the skins. Return the skins to the baking sheet.
  • To the potato innards, add butter, cream, sour cream, and seasonings. Use a potato masher or hand mixer to blend until smooth. Using a rubber spatula, fold in the broccoli and half of the cheese.
  • Divide the filling evenly among the potato shells, then top with the remaining cheese. Bake 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Broil for 1-2 minutes if desired.