A delightful twist on twice-baked potatoes, featuring a creamy broccoli and cheese filling.
Rinse the potatoes thoroughly and prick their skins with a fork several times.
Pricking the potatoes allows steam to escape, preventing them from bursting during cooking.
Place the potatoes in the microwave and cook on high for about 10 minutes, or until they are tender.
Microwaving the potatoes speeds up the cooking process compared to baking them entirely in the oven.
Preheat your oven to 400°F (200°C).
Preheating ensures the oven reaches the correct temperature for baking the stuffed potatoes.
Chop the broccoli into small florets and boil them in water until tender, then drain.
Boiling the broccoli softens it, making it easier to mix into the potato filling.
Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin shell.
Be gentle when scooping to avoid tearing the potato skins.
Brush the outside of the potato skins with olive oil and place them on a baking sheet.
Brushing with olive oil helps the skins crisp up during baking.
Mash the scooped-out potato insides with the broccoli, cheese, sour cream, onion powder, garlic granules, and black pepper.
Mix thoroughly to ensure the flavors are evenly distributed.
Fill the potato skins with the prepared mixture, mounding it slightly.
Press the filling gently to pack it in and create a nice mound.
Bake the stuffed potatoes in the preheated oven for about 15 minutes, or until the tops are golden brown.
Keep an eye on the potatoes to prevent over-browning.
Garnish the baked potatoes with chopped chives and a sprinkle of paprika before serving.
Adding fresh chives and paprika enhances the presentation and flavor of the dish.
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