Preparation Steps

• Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork.
• Bake potatoes in the preheated oven for 1 hour, or until tender.
• While potatoes are baking, blanch broccoli florets in boiling water for 3 minutes. Drain and set aside.
• Once potatoes are cooked, let them cool slightly. Cut each potato in half lengthwise.
• Carefully scoop out the flesh from each potato half, leaving about a ¼-inch shell. Place the shells on a baking sheet.
• In a medium bowl, mash the scooped potato flesh with a potato masher or fork. Stir in the buttermilk, half of the cheddar cheese, salt, and pepper until well combined.
• Gently fold in the blanched broccoli florets into the potato mixture.
• Spoon the potato and broccoli mixture back into the potato shells.
• Top each filled potato shell with the remaining cheddar cheese.
• Bake for 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.