Ingredients:

  • 6 large Russet potatoes
  • 1 Tbsp olive oil
  • Coarse salt
  • 4 Tbsp butter
  • 1/2 cup full-fat sour cream
  • 2 Tbsp whole milk (or more, for consistency)
  • 1 cup shredded sharp cheddar cheese (divided)
  • 2 cups broccoli florets, steamed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Pepper, to taste
  • Fresh chives, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub the 6 large Russets thoroughly and stab them 3-4 times with a fork. Rub them with 1 Tbsp olive oil and sprinkle generously with coarse salt. Place them directly on the oven rack and bake for 50–60 minutes, until the skins are firm and crisp. Remove and let them cool for 5 minutes, or just enough to handle.
  2. While potatoes bake, steam the 2 cups of broccoli until tender-crisp. Drain and pat dry thoroughly. Carefully slice off the top third of each potato lengthwise. Gently scoop the steaming hot pulp into a large mixing bowl, leaving a sturdy 1/4 inch shell intact. Immediately add the 4 Tbsp butter, 1/2 cup sour cream, 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper to the hot pulp. Mash aggressively. Gradually add 2 Tbsp (or more) of whole milk until the mixture is light and thick like pancake batter.
  3. Gently fold in the steamed broccoli and 3/4 cup of the shredded sharp cheddar. Taste test and adjust seasoning. Spoon the mixture back into the reserved potato shells, mounding the filling high. Sprinkle the remaining 1/4 cup of cheddar over the tops. Return the stuffed potatoes to the 400°F oven for 15-20 minutes, until the cheese is bubbly and the filling is heated through. Garnish with fresh chives and serve immediately.