# The Ingredients You'll Need:
→ Potato Shell
01 - 4 large russet potatoes, scrubbed
→ Filling
02 - 1 cup broccoli florets, chopped small
03 - 1 cup Alfredo sauce (store-bought or homemade)
04 - 1 cup shredded mozzarella cheese
05 - 1/3 cup grated Parmesan cheese
06 - 2 tablespoons unsalted butter, melted
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes several times with a fork and arrange directly on the oven rack. Bake for 45 to 50 minutes, or until fork-tender. Allow potatoes to cool slightly after baking.
03 - While potatoes are baking, steam broccoli florets in a vegetable steamer or saucepan for 3 to 4 minutes, until just tender and bright green. Set aside.
04 - Slice baked potatoes in half lengthwise. Carefully scoop out most of the flesh with a spoon, leaving a 1/4-inch thick shell. Reserve potato flesh for another use.
05 - Brush both interior and exterior of potato skins with melted butter using a pastry brush. Season with garlic powder, salt, and pepper. Place skin-side up on the prepared baking sheet.
06 - Bake potato skins for 10 minutes until they begin to crisp. Flip over and continue baking for 5 minutes more.
07 - In a mixing bowl, combine steamed broccoli, Alfredo sauce, half the shredded mozzarella, and half the grated Parmesan.
08 - Mound broccoli-Alfredo mixture evenly into each potato skin. Top with remaining mozzarella and Parmesan cheese.
09 - Return filled potato skins to oven and bake for 10 to 12 minutes, until cheeses are fully melted and bubbling.
10 - Sprinkle with chopped fresh parsley to garnish, if desired. Serve immediately while hot.
