Grated ginger + onion + garlic + lemon juiceJust one teaspoon… and your body will feel the differenceDiscover when and how to take itSee morelCrispy potato skins stuffed with creamy mashed potato, tender broccoli, and plenty of melted cheddar — then baked again until golden and bubbly. These twice-baked potatoes are the ultimate comfort food and perfect as a hearty side or main dish!Ingredients:4 large baking potatoes1 head broccoli, florets only1 cup shredded cheddar cheese (plus extra for topping)1/2 cup sour cream1/4 cup milk2 tablespoons butter2 green onions, chopped (optional)1/2 teaspoon garlic powderSalt and black pepper, to tasteOlive oil (for brushing skins)Instructions:Bake the Potatoes:Preheat oven to 400°F (200°C). Scrub potatoes, poke with a fork, and bake directly on the rack for 45–60 minutes until tender.Prepare the Broccoli:While potatoes bake, steam broccoli florets for 4–5 minutes until tender. Chop into small pieces.Scoop & Mash:Let potatoes cool slightly. Slice in half lengthwise and carefully scoop out the centers, leaving a thin layer of potato inside the skins. Place the scooped potato in a bowl.Make the Filling:Mash the potato with butter, sour cream, milk, garlic powder, salt, and pepper until creamy. Stir in chopped broccoli, green onions, and 1 cup cheddar cheese.Stuff the Skins:Brush potato skins lightly with olive oil and place on a baking sheet. Fill each skin generously with the potato mixture. Top with extra cheddar.Bake Again:Return to oven and bake for 15–20 minutes until cheese is melted and tops are golden.Serve:Serve hot and enjoy the creamy, cheesy goodness!Crispy outside, creamy inside — these never last long at the table!
Twice-Baked Cheddar & Broccoli Stuffed Potatoes 🥔🧀🥦
