Ingredients:

  • 4 large Russet potatoes (approx. 225g-250g each), scrubbed and dried
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Flaky sea salt
  • 2 cups Fresh broccoli florets, chopped into bite-sized pieces
  • 1.5 cups Sharp white cheddar cheese, freshly shredded and divided
  • 1/2 cup Full fat sour cream, Room temperature
  • 4 tbsp Unsalted butter, Softened to room temperature
  • 1/4 cup Whole milk or heavy cream
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • Kosher salt and black pepper To your personal taste
  • 2 tbsp Fresh chives, Finely minced for garnish
  • 1 pinch smoked paprika

Instructions:

  1. Preheat your oven to 400°F. Prick the scrubbed Russets several times with a fork.
  2. Rub each potato with the 2 tbsp of olive oil and coat generously with the 1 tbsp of flaky sea salt.
  3. Place potatoes directly on the oven rack (or a wire rack on a tray). Bake for 50 minutes to 1 hour until the skin is crackling and a knife slides in easily.
  4. While potatoes bake, steam your 2 cups of broccoli for 3-4 minutes until bright green and tender crisp. Chop into very small bits.
  5. Let potatoes cool for 10 minutes. Slice a thin layer off the top (or cut in half). Scoop out the flesh into a bowl, leaving a 1/4 inch shell.
  6. Add the 4 tbsp butter and 1/2 cup sour cream to the warm potato flesh. Mash until mostly smooth and the butter has melted completely.
  7. Stir in the 1/4 cup milk, 1 tsp garlic powder, 1/2 tsp onion powder, and half of the cheddar. Fold in the chopped broccoli.
  8. Spoon the mixture back into the skins. Don't be shy; pile it high!
  9. Top with the remaining cheese and a pinch of smoked paprika. Bake at 400°F for 15 minutes until the cheese is bubbling and golden brown.
  10. Garnish with fresh chives and a final crack of black pepper.