Bake the potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub lightly with olive oil, and bake directly on the rack for 50–60 minutes until tender.
Prepare broccoli: Steam or blanch broccoli for 2–3 minutes until tender-crisp. Drain well.
Scoop insides: When potatoes are cool enough to handle, slice in half lengthwise. Scoop most of the flesh into a bowl, leaving a thin shell.
Make filling: Mash potato flesh with butter, sour cream, and warm milk until fluffy. Stir in 1 cup cheese, broccoli, and green onions. Season with salt & pepper.
Stuff & top: Spoon filling back into potato shells. Sprinkle remaining ½ cup cheese on top.
Bake again: Return to oven for 15–20 minutes until cheese is bubbly and golden.
Serve: Garnish with extra green onions or even a little bacon if you like.
✨ Tips & Variations:
Swap cheddar for mozzarella, Colby-Jack, or Gruyère for a different cheesy vibe.
Add crispy bacon bits or diced ham for extra richness.
For a lighter version, use cottage cheese or plain yogurt in the mash.
Do you want me to also give you a party-style “mini” version of these (using small potatoes as bite-sized cheesy broccoli poppers)?
