- 8
Ingredients
- 4 russet potatoes, scrubbed and dried
- Vegetable oil
- 4 tablespoons unsalted butter (melt 2 tablespoons)
- 6 cups broccoli florets (from 2 pound bunch) cut into 1/2- to 1-inch pieces, stems discarded
- Table salt
- 1 teaspoon lemon juice from 1 lemon
- 1/4 teaspoon powdered mustard
- 6 ounces sharp cheddar cheese, shredded (2 cups)
- 3 –4 scallions, sliced thin (about 1/2 cup)
- 1/2 cup sour cream
- 1/4 cup half-and-half
- Ground black pepper
Preparation
Step 1
1. Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
2. While potatoes are baking, heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foam subsides; add broccoli and 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons water; cover and cook until crisp-tender, about 1 minute. Uncover and continue to cook until water evaporates, about 1 minute. Transfer to bowl and stir in lemon juice.
3. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
4. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, 3/4 teaspoon salt, powdered mustard, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste, then stir in broccoli.
5. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining 1 cup cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.