Broccoli and Cheddar Stuffed Taters

By jjadin

Ingredients

• 4 big Idaho potatoes
• EVOO for drizzling
• salt and pepper
• 1 head of broccoli, cut into small chunks
• 1/2 cup sour cream
• 1 cup vegetable stock
• 1 1/2 cups shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 425F.

Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with EVOO, and season with salt and pepper. Bake until tender, 45 to 60 minutes. Remove from over and let cool until you can handle them.

While the potatoes are cooling, place a skillet with 1 inch of water over high hear and bring to boil. Salt the water and reduce heat to a simmer, then add the broccoli and coo 3-4 minutes, until tender. Drain.

Cut the potatoes in half and scoop out insides into a bowl, leaving a thin layer of flesh intact. Add the sour cream, stock, and 1/2 cup of the cheddar to the bowl and mash the potatoes; season with salt and pepper. Fold the broccoli into the potatoes and refill the skins. Top with extra cheese. Place them back into the oven to melt the cheese, about 5 minutes. Serve.