Ingredients:

  • 4 large Russet potatoes (approx. 325g each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter, room temperature
  • 0.5 cup full-fat sour cream
  • 0.25 cup whole milk, warmed
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp freshly cracked black pepper
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 cups fresh broccoli florets, finely chopped
  • 1 tbsp water for steaming

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and coat thoroughly with kosher salt.
  2. Place potatoes on a wire rack over a baking sheet and bake for 1 hours until the skin is crisp and the center is soft.
  3. Steam the finely chopped broccoli with 1 tbsp water until tender-crisp, then pat dry to remove all excess moisture.
  4. Slice hot potatoes in half lengthwise. Scoop out the flesh into a large bowl, leaving a 1/4-inch structural shell.
  5. Mash the potato flesh with butter, sour cream, warm milk, garlic powder, smoked paprika, and black pepper until velvety.
  6. Fold in 1 cup of cheddar cheese and the dried broccoli confetti.
  7. Spoon the mixture back into the potato shells, top with the remaining 0.5 cup of cheese, and bake for an additional 15 minutes until the cheese is bubbly and golden.