2 tablespoons chopped chives or green onions (optional)
4 slices bacon, cooked and crumbled (optional)
Olive oil for rubbing skins
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat dry, and rub the skins with a little olive oil and salt. Prick a few holes in each with a fork. Bake directly on the rack or a baking sheet for 45–60 minutes, until the skins are crisp and the centers are tender when pierced with a knife.
While the potatoes bake, prepare the broccoli. Steam or microwave the florets until just tender (about 4–5 minutes), then chop them finely so they mix evenly into the filling.
When the potatoes are ready, transfer them to a wire rack and let them cool just enough to handle. Slice a lengthwise opening in each potato and scoop out the insides into a large bowl, leaving about a 1/4-inch potato shell for structure.
Mash the potato flesh with the butter, milk, sour cream, and minced garlic. Stir until smooth and creamy. Season with salt and pepper to taste.
Fold in the chopped broccoli and 1/2 cup of the cheddar cheese. If you like a little extra richness, add the crumbled bacon now.
Spoon the filling back into the potato shells, mounding slightly. Top with the remaining cheddar cheese.
Bake on a parchment-lined sheet for 12–15 minutes, until the cheese melts and the filling is hot and bubbling. If you want a golden top, give it a quick 1–2 minute broil, watching carefully to prevent burning.
Rest 5 minutes before serving so the filling settles and you can slice through easily without steam burning your tongue.
