Ingredients:

  • 2 large Russet potatoes (approx. 400g each)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp fine sea salt
  • 1.5 cups fresh broccoli florets, chopped
  • 4 tbsp unsalted butter, cubed and chilled
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 2 tbsp fresh chives, finely minced
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F). Prick the dried potatoes several times with a fork. Rub the skins thoroughly with oil and salt to draw out moisture for a crisp finish.
  2. Place the potatoes directly on the oven rack. Bake for 1 hour until the skin is crisp and a knife slides in effortlessly.
  3. Allow potatoes to cool for 5–10 minutes until safe to handle. Slice them lengthwise to create four boat-shaped halves.
  4. Carefully scoop the warm potato flesh into a mixing bowl, leaving a 1/4-inch border to ensure the shells remain structurally sound.
  5. Steam or par-cook broccoli florets until bright green and tender-crisp; drain thoroughly to remove excess water.
  6. Emulsify the potato flesh by mashing with chilled cubed butter, sour cream, and milk until velvety. Fold in garlic powder, smoked paprika, 1 cup of cheddar, and the broccoli.
  7. Spoon the filling back into the potato shells. Top with the remaining 1/2 cup of cheddar and bake for an additional 15 minutes until the cheese is bubbly and golden.
  8. Garnish with fresh chives and optional bacon bits before serving.