Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes thoroughly and prick them several times with a fork. This allows steam to escape while baking. Place them on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they are tender when pierced with a knife.
3. While the potatoes are baking, prepare the broccoli. Steam the florets in a steamer basket over boiling water for about 5-7 minutes, or until they are bright green and tender. Remove from heat and chop finely.
4. Once the potatoes are fully baked, remove them from the oven and let them cool slightly. Cut a slit down the top of each potato and carefully scoop out the flesh, leaving a thin shell to hold the filling.
5. In a mixing bowl, mash the scooped-out potato flesh with the butter, sour cream, salt, and pepper until smooth and creamy.
6. Fold in the chopped steamed broccoli and shredded cheddar cheese, mixing until well combined.
7. Spoon the broccoli and cheese mixture generously back into the potato shells.
8. Return the stuffed potatoes to the baking sheet and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Serve hot, garnished with additional cheese or a sprinkle of fresh chives if desired.