Instructions

🔹 1️⃣ Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub and dry the potatoes, then rub them with olive oil. Sprinkle with salt and pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until fork-tender. Let cool slightly.

🔹 2️⃣ Prepare the Filling
While the potatoes are baking, steam the broccoli for 5-7 minutes until tender. Then, chop it into small pieces.

🔹 3️⃣ Scoop Out the Potatoes
Cut each baked potato in half lengthwise. Carefully scoop out the flesh, leaving a thin border around the skin to help maintain its shape. Transfer the scooped-out potato flesh to a large mixing bowl.

🔹 4️⃣ Mash the Filling
Add the sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper to the potato flesh. Mash until smooth and creamy. Stir in the chopped broccoli and shredded cheddar cheese.

🔹 5️⃣ Refill & Bake Again
Spoon the creamy potato mixture back into the potato skins, filling them generously. Arrange them on a baking sheet and sprinkle with extra cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and slightly golden.

🔹 6️⃣ Serve & Enjoy
Remove from the oven and let them cool for a few minutes. Garnish with chopped green onions or chives for extra flavor. Serve warm and enjoy these creamy, cheesy, and comforting twice-baked potatoes! 🤤🥔🧀