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Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the russet potatoes with a fork, then rub them with olive oil and sprinkle with salt. Place them directly on the oven rack.
- Bake the potatoes for 45-50 minutes, or until they are tender and easily pierced with a fork.
- While the potatoes are baking, steam the broccoli florets until just tender, about 5 minutes.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Cut a slit in the top of each potato and gently squeeze the ends to open them up.
- Fluff the insides of the potatoes with a fork, then season with salt and pepper.
- Top each potato with the steamed broccoli and shredded cheddar cheese, allowing the cheese to melt.
- Return the loaded potatoes to the oven for an additional 5-10 minutes, until the cheese is fully melted and bubbly.
- Serve warm, optionally topped with sour cream or Greek yogurt.
Chef’s Tips
- For extra flavor, consider adding cooked bacon bits or your favorite spices to the potatoes before baking.
- If you prefer a crispy skin, place the potatoes directly on the oven rack rather than on a baking sheet.
- Feel free to swap broccoli for other veggies, such as spinach or bell peppers, based on your preference!
Nutrition (per serving)
Approximately 450 calories, 18g protein, 60g carbs, 15g fat
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