Easy Broccoli and Cheddar Twice-Baked Potatoes

Preheat oven to 400 degrees F. Halve scrubbed potatoes lengthwise, poke each half with a fork several times, and place on a baking sheet. Bake for 40-45 minutes or until potatoes are tender. Let cool.

Scrape insides out of baked potato halves and into a large bowl. Set aside about 3 cups of cooked potato, discarding the rest of the insides but keeping the skins. Place skins back on baking sheet and set aside.

To make the broccoli-cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the olive oil, onion, and broccoli florets, season with salt and pepper, and cook until the vegetables begin to soften and the onion starts to turn translucent, about 3-4 minutes.

Add flour and stir with a wooden spoon to combine; turn heat down to medium-low. Cook until flour starts to brown slightly, about 2 minutes. Slowly pour the cream into the pot, whisking continuously until the mixture begins to thicken. Slowly pour in milk while continuing to whisk, until mixture is thick enough to coat the back of a spoon. Season again with salt and pepper, as needed, and whisk in grated Cheddar. When cheese has completely melted, remove pot from heat.

Turn oven temperature down to 350 degrees F. Mix cheese sauce with the reserved cooked potato in a large bowl. Spoon mixture back into potato skins and bake at 350 degrees F for about 15 minutes.