Ingredients:

  • 2 large Russet potatoes (approx. 450g each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1.5 cups broccoli florets, finely chopped
  • 4 tbsp unsalted butter, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1.5 cups sharp cheddar cheese, shredded and divided
  • 2 scallions, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pat them completely dry to ensure a crispy skin.
  2. Prick the potatoes with a fork, then rub the exterior with olive oil and kosher salt. Place them directly on the oven rack and bake for 1 hour until the skin is crisp and the center is soft.
  3. While potatoes bake, steam the finely chopped broccoli florets for 3 minutes until tender-crisp and vibrant green. Drain and set aside.
  4. Slice the hot potatoes in half lengthwise. Scoop the flesh into a medium mixing bowl, leaving a 1/4-inch 'wall' of flesh attached to the skin to maintain structural integrity.
  5. Immediately mash the hot potato flesh with softened butter and sour cream. Gradually stir in the milk, garlic powder, and black pepper until the mixture is velvety.
  6. Fold in 1 cup of the sharp cheddar cheese, the steamed broccoli, and half of the sliced scallions.
  7. Spoon the filling back into the potato shells, mounding it slightly. Top with the remaining 1/2 cup of cheddar cheese.
  8. Place the stuffed potatoes on a baking sheet and return to the oven for 15 minutes, or until the cheese is molten and bubbling. Garnish with the remaining scallions before serving.