Ingredients
4 medium russet potatoes
2 tbsp. extra-virgin olive oil
3 tbsp. unsalted butter, melted
1/2 c. sour cream
2 c. sharp cheddar, grated, divided
2 c. steamed broccoli, finely chopped
1/2 tsp. onion powder
kosher salt
Freshly ground black pepper
1/4 c. milk, warm
Preparation
Step 1Preheat oven to 425 degrees F. Step 2Poke potatoes all over with a fork and rub with olive oil. Bake until soft, about 1 hour. Let rest until cool enough to handle, 15 minutes. Step 3Slice potatoes half, then scoop out most of the flesh into a large bowl. Mash together with butter, sour cream, 1½ c. cheddar, and broccoli. Mix in onion powder, then season with salt and pepper. Pour in warm milk and mix to combine. Step 4Divide filling among 8 potato halves, then sprinkle with remaining cheddar. Bake in oven until filling is warmed through and cheese is bubbly, 15 minutes more.
