Ingredients:

  • 4 large Russet or Baking Potatoes (approx. 12 oz/each)
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 tsp Coarse Sea Salt
  • 1 cup, tightly packed Fresh Broccoli Florets
  • 4 Tbsp Unsalted Butter
  • 1/4 cup Whole Milk or Half-and-Half (warmed)
  • 1/4 cup Sour Cream or Crème Fraîche
  • 6 oz Sharp Cheddar Cheese (freshly grated, divided)
  • Fine Sea Salt, to taste (start with 1/2 tsp)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder or Onion Powder
  • 1 oz Reserved Shredded Cheese (for topping)

Instructions:

  1. Preheat your oven to a hearty 220°C (425°F). Scrub the potatoes thoroughly and pat them completely dry.
  2. Prick each potato 4-5 times with a fork or skewer. Rub generously with olive oil and sprinkle the skins heavily with coarse salt.
  3. Place potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 60–75 minutes, or until the skins are deeply crisp and the internal flesh is fork-tender.
  4. Remove the potatoes and let them cool on a wire rack for 10-15 minutes, until they are cool enough to handle but still very warm.
  5. While the potatoes cool, steam or blanch the broccoli florets until they are bright green and crisp-tender (about 3-4 minutes). Drain immediately and set aside.
  6. Slice the potatoes in half lengthwise. Using a spoon, carefully scoop out the hot potato flesh into a large mixing bowl, ensuring you leave about a 5 mm (1/4 inch) border of potato attached to the skin to maintain structural integrity.
  7. Pass the hot potato flesh through a potato ricer, or mash thoroughly by hand until no lumps remain. Do this while the potato is still piping hot.
  8. Immediately add the cubed butter to the hot potato and mash until fully incorporated.
  9. Stir in the warm milk, sour cream (or crème fraîche), and 5 oz (145g) of the sharp cheddar cheese, along with the salt, pepper, and garlic/onion powder. Mix just until combined and creamy. Do not overmix.
  10. Gently fold in the prepared broccoli florets.
  11. Spoon the filling generously back into the four reserved potato shells. Top each potato with the remaining reserved cheese (1 oz / 30g).
  12. Return the stuffed potatoes to the baking sheet. Bake for 15–20 minutes at 190°C (375°F) until the filling is piping hot throughout and the cheese topping is melted and golden brown. Serve immediately.