Halve garlic.

Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening-side up.

Roast in hot oven until garlic is tender, 15-20 minutes.

Carefully remove from oven. Set aside and let cool, at least 5 minutes.

While garlic roasts, continue recipe.

Prick 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. Transfer potatoes to a clean, flat work surface and let cool, at least 5 minutes.

Wipe bowl clean and reserve.

While potatoes microwave, finely chop broccoli.

Mince chives.

After 5 minutes, or once garlic is cool enough to handle, in a mixing bowl, combine chives, garlic, and a pinch of salt. Mash until smooth. Stir in half the softened butter (reserve remaining for potatoes) until combined. Set aside.

Pat steaks dry and season both sides with steak seasoning.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add broccoli, a pinch of salt, and 2 Tbsp. water to 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 5 minutes, or once potatoes are cool enough to handle, cut halfway lengthwise, making sure not to cut all the way through. Scoop out flesh from potatoes, leaving skin intact (like a boat) and transfer to reserved microwave-safe bowl with broccoli. Set aside.

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 garlic salt, garlic pepper, remaining softened butter, half the sour cream (reserve remaining for garnish), and half the cheese (reserve remaining for topping) to bowl with potatoes and broccoli. Mash until smooth.

Fill potato skins with potato-broccoli-cheese filling, then evenly top with remaining cheese.

Return pan used to cook broccoli to medium-high heat and add 1 tsp. olive oil.

Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.

Flip steaks and remove from burner. Transfer steaks, seared-side up, to empty side of sheet.

Roast in hot oven until potatoes are browned and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Carefully remove from oven. Rest, 3 minutes.

Plate dish as pictured on front of card, topping steak with garlic-chive butter. Garnish potatoes with remaining sour cream. Slice steak, if desired. Bon appétit!