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Sautéing garlic is a crucial step in creating the delectable filling for Cheesy Broccoli Bliss Twice-Baked Potatoes. To achieve the perfect sauté without burning the garlic, it's essential to follow a few simple techniques. First, choose a heavy-bottomed skillet to ensure even heat distribution. Heat the skillet over medium heat and add a splash of olive oil. Once the oil shimmers, add minced garlic, but be vigilant—garlic can burn quickly. Stir it constantly for about 30 seconds to 1 minute, or until it becomes fragrant and golden. If the garlic turns brown too quickly, lower the heat immediately. This step enhances the flavor of your filling, providing a rich, aromatic base that melds beautifully with the broccoli and cheese.

Roasted Broccoli and Cheese Twice-Baked Potatoes

Discover the ultimate comfort food with Cheesy Broccoli Bliss Twice-Baked Potatoes! This delicious dish combines fluffy russet potatoes, vibrant broccoli, and sharp cheddar cheese for a creamy, indulgent experience that's also packed with nutrition. Perfect for family dinners or gatherings, these hearty potatoes are easy to make and offer a satisfying blend of textures and flavors. Embrace comfort food without compromising on health with this delightful recipe!
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets (fresh or frozen)

1 cup shredded sharp cheddar cheese (plus extra for topping)

½ cup sour cream

4 tablespoons unsalted butter, softened, divided

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons olive oil

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the potatoes.

    Bake the Potatoes: Thoroughly scrub the russet potatoes under cold water, then dry them with a towel. Use a fork to poke several holes in each potato, which will allow steam to escape during baking. Lightly coat each potato with olive oil and sprinkle with salt. Arrange the potatoes directly on the oven rack or on a baking sheet, and bake for about 45-60 minutes, or until they are fork-tender.

      Prepare the Broccoli: While the potatoes bake, fill a small pot with salted water and bring it to a boil. Add the broccoli florets and blanch for 2-3 minutes, until they are bright green and tender-crisp. Drain the broccoli and immediately plunge it into an ice bath to halt the cooking process. Once cooled, drain again and chop the florets into small pieces.

        Sauté the Garlic: In a medium skillet over medium heat, melt 2 tablespoons of the softened butter. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant, taking care not to let it brown.

          Mix the Filling: Remove the baked potatoes from the oven and allow them to cool for a few minutes. Carefully slice each potato in half lengthwise and use a spoon to gently scoop out the insides into a mixing bowl, leaving about ¼ inch of potato attached to the skins for stability. To the bowl, add the remaining 2 tablespoons of butter, sour cream, sautéed garlic, onion powder, chopped broccoli, 1 cup of shredded cheese, and season with salt and pepper. Mix all the ingredients until smooth and creamy.

            Fill the Potatoes: Spoon the creamy broccoli and cheese filling back into each potato skin, packing it down slightly to maintain a nice shape. Top each filled potato half with a sprinkle of additional shredded cheddar cheese.

              Final Bake: Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

                Garnish and Serve: Once baked, remove the potatoes from the oven and allow them to cool slightly. Finish them off by garnishing with freshly chopped chives or parsley. Serve warm and relish your delightful cheesy broccoli bliss!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 4 servings