Ingredients:

  • 4 large Russet/Idaho Potatoes (approx. 300g each), scrubbed clean
  • 2 Tbsp Olive Oil, for rubbing the skins
  • 1 Tbsp Coarse Sea Salt, for crispy skin
  • 4 Tbsp Unsalted Butter, softened/Room Temperature
  • 1 cup Sharp Cheddar Cheese, freshly grated (plus 1/4 cup for topping)
  • 1/2 cup Crème Fraîche or Sour Cream, full fat, room temperature
  • 1/4 cup Whole Milk or Half & Half, warmed slightly
  • 1 1/2 cups small Broccoli Florets, cooked until tender-crisp (250g)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Fine Sea Salt, to taste (start with 1/2 tsp)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Thoroughly scrub the potatoes and pat them completely dry. Prick each potato 4–5 times with a fork or skewer. Rub generously with olive oil and roll in coarse sea salt.
  2. Place potatoes directly on the oven rack or a lined baking sheet. Bake for 50–70 minutes, or until the skins are deeply crisp and the internal flesh is completely tender. Remove potatoes and allow them to cool just enough to handle safely (about 10–15 minutes).
  3. While potatoes are baking, steam or blanch the broccoli florets for 3–4 minutes until tender-crisp (al dente). Drain immediately and chop into small, bite-sized pieces. Set aside.
  4. Carefully slice each potato lengthwise. Using a spoon, gently scoop the hot flesh into a large mixing bowl, taking care to leave a sturdy, 1/4-inch (6mm) thick shell all around.
  5. Add the softened butter to the hot potato flesh and mash immediately. Add the Crème Fraîche (or sour cream), warmed milk, garlic powder, and onion powder to the mash. Beat or stir vigorously until light and fluffy. Do not over-mash.
  6. Gently fold in 3/4 cup (90g) of the grated Cheddar and all of the cooked broccoli pieces. Season generously with fine sea salt and black pepper. Taste and adjust seasoning as necessary.
  7. Spoon the potato mixture back into the empty potato shells, piling the mixture high and slightly mounding it over the top.
  8. Sprinkle the remaining 1/4 cup (30g) of grated Cheddar over the tops of the filled potatoes. Return the filled potatoes to the oven (still at 400°F/200°C).
  9. Bake for 20–30 minutes, or until the filling is heated through, the cheese is melted and bubbling, and the peaks of the filling are lightly golden brown. Let them rest for 5 minutes before serving.