Ingredients:

  • 4 large russet potatoes (about 2.0–2.5 lb / 900–1,150 g total)
  • 1 tablespoon olive oil (15 ml)
  • kosher salt for rubbing potatoes (about 1 tsp / 5 g)
  • 2 cups broccoli florets, lightly packed (about 200 g)
  • 4 tablespoons unsalted butter, room temperature (57 g)
  • 1/2 cup sour cream (120 g) or plain Greek yogurt
  • 1/4 cup whole milk (60 ml), plus more to adjust consistency
  • 1 1/2 cups sharp cheddar cheese, shredded (6 oz / 170 g), divided
  • 1/4 cup grated Parmesan cheese (25 g), optional
  • 1 small shallot or 1/4 medium yellow onion, finely minced (about 30 g)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper — start with 1 tsp salt (5 g) total and 1/2 tsp black pepper (1 g), adjust to taste
  • 2 tablespoons chopped fresh chives or parsley (optional)
  • Optional topping: 1/4 cup panko breadcrumbs (30 g) mixed with 1 tablespoon melted butter (15 g), or extra 1/4 cup shredded cheese for a cheesy top
  • Optional add-ins: 4 slices bacon, cooked and crumbled (optional)
  • Optional add-ins: 2 tablespoons cream cheese for extra creaminess (optional)

Instructions:

  1. Prepare and bake the potatoes: Preheat oven to 400°F (200°C). Scrub and dry potatoes, rub with olive oil and a pinch of kosher salt. Prick each potato with a fork, place on a baking sheet and bake until tender when pierced, about 45–60 minutes depending on size; skin should be crisp and a paring knife should slide in easily.
  2. Steam or blanch the broccoli: During the last 10–12 minutes of the potatoes' bake time, steam broccoli florets until bright green and just tender (2–4 minutes), or blanch in boiling water 1–2 minutes and shock in ice water. Drain thoroughly and chop roughly; the broccoli should be tender but still have bite.
  3. Scoop and prepare the filling: Remove potatoes from oven and let cool 5–10 minutes until easy to handle. Cut each potato lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a 1/4-inch shell; reserve shells on the baking sheet. Mash the potato flesh with butter, sour cream and milk to desired creaminess (use a ricer or mash gently to avoid gluey texture). Sauté the shallot (and garlic briefly) in 1 teaspoon butter or oil until soft (1–2 minutes) and fold into the mash. Stir in most of the shredded cheddar (reserve about 1/3 cup for topping), Parmesan if using, chopped broccoli, chives, salt and pepper; taste and adjust seasoning. The filling should be creamy but not watery—add a splash more milk if needed.
  4. Refill and finish: Spoon or pipe the filling back into the potato shells, mounding slightly. Sprinkle the reserved cheddar and, if desired, the panko-butter mixture or extra shredded cheese on top. Reduce oven to 375°F (190°C) and return potatoes to the oven for 10–12 minutes, then broil 1–3 minutes until cheese is bubbly and golden and breadcrumbs are toasted. Internal filling temperature should reach about 165°F (74°C).
  5. Serve: Garnish with extra chopped chives or parsley and crumbled bacon if using. Serve hot as a main or side. Suggested accompaniments: crisp green salad, roasted vegetables, or steamed green beans.