Broccoli and Cheese Stuffed Potatoes

By Tamipri

Ingredients

• 10 large baking potatoes
• 1 (16 oz.) sour cream
• 1 (8 oz.) cream cheese, softened
• 1/4 c. butter
• 2 tsp. salt
• 1 tsp. black pepper
• 3 c. fresh broccoli florets, cooked until crisp-tender
• 1 c. shredded Colby-Jack cheese blend

Preparation

Step 1

Preheat oven to 425 degrees. Wash potatoes and wrap in foil. Place on a baking sheet. Bake for 1 hour, or until done. Cool potatoes until easy to handle. Cut off top third of potatoes lengthwise, and scoop out pulp, leaving 1/4" thick shells. Preheat oven to 350 degrees. In a large bowl, mash potato pulp. Add sour cream and next 4 ingredients, stirring until well blended.. Add cooked broccoli, stirring gently. Spoon potato-broccoli mixture into potato shells. Place potatoes on a baking sheet. Bake for 30 minutes. Sprinkle tips with shredded cheese. Bake for 10 more minutes.