Halve 2 garlic cloves. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around the garlic. Place directly on oven rack, opening side up. Roast in hot oven at 425 degrees until garlic is tender, 15-20 minutes. Carefully remove from oven and let cool for at least 5 minutes. While garlic roasts, continue with the recipe.

Prick 2 russet potatoes all over with a fork. Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until fork-tender, 6-8 minutes. Carefully remove from microwave and transfer to a clean, flat work surface and let cool for at least 5 minutes. Wipe the bowl clean and reserve. While potatoes microwave, finely chop 4 oz. broccoli florets. Mince 6 chive sprigs. After cooling, in a mixing bowl, combine chives, roasted garlic, and a pinch of salt. Mash until smooth. Stir in half (1 oz.) of the 2 oz. butter (reserve the remaining for potatoes) until combined. Set aside. Pat 10 oz. filet mignon steaks (or your chosen protein) dry and season both sides with ½ tsp. steak seasoning.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chopped broccoli, a pinch of salt, and 2 Tbsp. water to the hot pan. Stir occasionally until broccoli is bright green and fork-tender, 2-3 minutes. Remove from burner and transfer to reserved microwave-safe bowl. Wipe pan clean and reserve.

After cooling, cut potatoes halfway lengthwise, making sure not to cut all the way through. Scoop out flesh from potatoes, leaving skins intact (like a boat), and transfer potato flesh to the reserved bowl with broccoli. Evenly top potato skins with 1 tsp. olive oil and a pinch of salt. Gently massage oil and seasoning into potato skins and place on prepared baking sheet. Add 1 tsp. garlic salt, 1 tsp. garlic pepper, the remaining 1 oz. softened butter, half of the 2 oz. shredded cheddar cheese (reserve remaining for topping) to the bowl with potato and broccoli. Mash until smooth. Fill potato skins with potato-broccoli-cheese filling, then evenly top with the remaining cheddar cheese.

Return the pan used to cook broccoli to medium-high heat and add 1 tsp. olive oil. Add steaks to the hot pan. Sear undisturbed until browned, 2-3 minutes on one side. Flip steaks and remove from burner. Transfer steaks, seared-side up, to the empty side of the prepared baking sheet with the potato skins. Roast in hot oven at 425 degrees until potatoes are browned and steaks reach a minimum internal temperature of 145 degrees, about 7-9 minutes. Carefully remove from oven and rest for 3 minutes.

Plate dish as pictured on front of card, topping steaks with the reserved garlic-chive butter. Garnish potatoes with remaining 4 oz. light sour cream. Slice steaks, if desired. Bon appétit!