Broccoli Stuffed Twice Baked Potatoes

Ingredients

• 5 large russet baking potatoes
• 1 Tbsp canola oil
• 1 1/2 cups fresh chopped broccoli
• 1/2 cup sour cream (light or fat free are fine)
• 3-4 Tbsp milk
• 1 tsp seasoning salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1 cup grated cheddar cheese (divided)
• 1 green onion (sliced)
• 1/2 cup bacon bits (divided)

Instructions

1. 1

   Scrub potatoes clean. Rub with the canola oil and place on a cookie sheet. Stab each of them with a sharp knife to allow steam to escape.

2. 2

   Bake at 400° for one hour, or until you can poke them easily with a fork.

3. 3

   When the potatoes are almost done, steam the broccoli till crisp tender, set aside.

4. 4

   Remove potatoes from the oven and cut each one in half lengthwise. Scrape out the insides into a large mixing bowl, being careful not to tear the outside shell. (They are hot, so I hold them with a hot pad.)

5. 5

   Mash the potatoes. Add the sour cream, milk, and salt and pepper.

6. 6

   Set aside 1/3 cup grated cheese and 2 Tbsp bacon bits. Add the remaining cheese, bacon bits, green onion, and broccoli to the potatoes. Mix well and add more seasoning if desired.

7. 7

   Fill the potato shells with the potato mixture. Sprinkle with reserved cheese, then sprinkle with reserved bacon bits.

8. 8

   Place potatoes back onto the baking sheet, and put in the oven. Turn the heat down to 350° and bake for 15-20 more minutes, or till potatoes are heated through and cheese is bubbly.