Above: Prior to twice baking; Below: Twice-baked broccoli potatoes
(For 4 servings)
2 medium russet potatoes
4 tablespoons butter
½ cup sour cream
1 small can cream of broccoli soup
1 ½ (or more, depending on how cheesy you want them) cup grated cheddar cheese
2 cups broccoli, cut into small florets
Preheat oven to 350. Scrub potatoes and poke several times with a fork. Bake potatoes for 1 ½ hour. Meanwhile, steam broccoli florets until just tender (about 3 to 5 minutes), then cool under running water, drain, and set aside. Remove potatoes from oven, cut in half lengthwise, and scoop most of potato out of skin (leaving about ¼ inch or less layer in skins) and place skins aside. If you plan to twice bake potatoes right away, turn oven up to 400.
Mix in a large bowl: potatoes, butter, sour cream, cream of broccoli soup, 1 cup grated cheddar cheese (save ½ cup for sprinkling on top), until somewhere between chunky and smooth (or desired consistency). Then, stir in broccoli. Place hollowed potato skins in a baking dish. Scoop potato mixture into skins. Sprinkle ½ cup cheddar cheese on top. You will have leftover mixture (which you can heat and have cheese and broccoli mashed potatoes at some later time). Either twice-bake potatoes right away in 400 oven (for about 15 minutes), or refrigerate for up to a day, and cook later (at 400, for about 15-20 minutes).