**Instructions**
1. **Preheat & Prep Potatoes:** Preheat oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork. Rub each potato with olive oil, then sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. **Bake Potatoes:** Place the seasoned potatoes directly on the oven rack. Bake for 50-70 minutes, or until the skin is crispy and the interior is fork-tender. Baking time will vary depending on the size of your potatoes.
3. **Steam Broccoli:** While the potatoes are baking, place the broccoli florets in a microwave-safe bowl with 1/2 cup of water. Cover with a lid or microwave-safe plate and microwave on high for 3-5 minutes, or until tender-crisp. Alternatively, you can steam the broccoli on the stovetop. Drain any excess water.
4. **Prepare Cheesy Filling:** Once the potatoes are baked, carefully remove them from the oven. Cut a slit lengthwise down the center of each potato, careful not to cut all the way through. Fluff the interior flesh with a fork.
5. **Assemble Potatoes:** In a medium bowl, combine the steamed broccoli, milk, butter, and 1 1/2 cups of the shredded cheddar cheese. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
6. **Load & Melt:** Spoon the cheesy broccoli mixture evenly into each opened baked potato. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each potato.
7. **Final Bake (Optional):** Return the loaded potatoes to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
8. **Serve & Enjoy:** Carefully remove from the oven. Garnish with your favorite optional toppings and serve hot!
**Short Tips**
* For extra crispy potato skins, you can rub them with a little oil and sprinkle with coarse sea salt before baking.
* Don’t overcrowd the oven, as this can lead to uneven baking.
* Feel free to experiment with different types of cheese! A blend of cheddar and Monterey Jack or a smoky Gouda would be delicious.
* To save time, you can microwave the potatoes instead of baking, but the skin won’t be as crispy.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
