Broccoli-and-Cheddar-Stuffed Baked Potatoes

• 2 large baking potatoes (10 oz. each)
• 1 head broccoli, cut into small florets, stems cut into 1/2-inch pieces (2 1/2 cups)
• 1/2 tsp. salt
• 4 oz. soy cheddar cheese, shredded (1 cup)
• 2 Tbs. soy sour cream
• 2 tsp. soy bacon bits

1. Preheat oven to 400F.
2. Bake potatoes until tender when pierced with a fork, about 1 hour.
3. Meanwhile, in medium saucepan, combine broccoli, salt and 2/3 cup water.
4. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes.
5. Drain well and set aside.
6. Remove potatoes from oven and cool slightly.
7. Reduce oven temperature to 350F.
8. Line baking sheet with foil.
9. Cut each potato lengthwise in half.
10. Scoop out flesh into medium bowl, leaving 1/2-inch-thick shells.
11. With fork, mix cheese and sour cream into potato flesh; fold in cooked broccoli.
12. Season with salt and freshly ground pepper to taste.
13. Heap filling into potato shells, packing lightly.
14. Sprinkle 1/2 teaspoon bacon bits over each, pressing into place.
15. Set stuffed potatoes on prepared baking sheet and bake until cheese has melted and filling is heated through, about 20 minutes.

baking potatoes, broccoli, salt, soy cheddar cheese, soy sour cream, soy bacon bits

Taken from www.vegetariantimes.com/recipe/broccoli-and-cheddar-stuffed-baked-potatoes/ (may not work)