Cooking Instructions

• Preheat your oven to 400°F (200°C).
• Wash the russet potatoes thoroughly under cold water. Use a fork to prick them several times.
• Bake the potatoes directly on the oven rack for 45-60 minutes, until tender.
• Cook the broccoli florets until tender (about 5-7 minutes) if fresh; microwave if frozen.
• Chop the cooked broccoli into small, bite-sized pieces.
• Combine the chopped broccoli, shredded cheddar cheese, sour cream, milk, melted butter, garlic powder, salt, and pepper in a mixing bowl.
• Cool the baked potatoes for a few minutes, then slice in half lengthwise and scoop out some flesh.
• Fill each potato half with the cheesy broccoli mixture.
• Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes.
• Cool for a few minutes after baking. Garnish with chopped green onions if desired.
• Enjoy them warm!