Ingredients
- 2 russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons sour cream
- ½ teaspoon kosher salt
- 2 tablespoons milk
- ½ cup broccoli, cooked and chopped
- ¼ cup shredded cheddar cheese
Instructions
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Preheat oven to 400°F (205°C).
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Place potatoes directly on the oven rack or a baking sheet and bake for 1 hour, until tender.
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Remove from oven and cool for about 10 minutes, until safe to handle.
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Slice potatoes in half lengthwise.
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Carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins for structure.
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Mash the potato flesh with butter, sour cream, salt, and milk until smooth.
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Stir in chopped broccoli and shredded cheddar cheese.
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Spoon the filling back into the potato skins evenly.
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Place filled potatoes on a baking sheet and bake again for 10 minutes, until heated through and lightly golden on top.
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Serve warm.
Notes
Best Texture
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Avoid overmixing the filling — overworked potatoes become gluey instead of fluffy.
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For extra crisp tops, broil for 1–2 minutes at the end of baking.
Flavor Upgrades
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Add garlic powder, chives, or green onions for extra depth.
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Swap cheddar with mozzarella, Monterey Jack, or a cheese blend.
Make Ahead
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Prepare through the filling step up to 1 day in advance.
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Cover tightly and refrigerate; bake when ready to serve.
Freezer Friendly
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Assemble potatoes and cool completely.
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Flash freeze on a baking sheet, then transfer to freezer-safe bags.
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Bake from frozen at 375°F for 25–30 minutes until hot and golden.
Time Saver
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Microwave potatoes for 5–7 minutes before oven baking to reduce total cook time.
