Twice Baked Broccoli Potatoes

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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).

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