Double Stuffed Potatoes

• 3 Large russet potatoes, thin skinned white, red or yukon gold
• 3 tablespoons Softened butter
• 2 Egg yolks
• 1/2 cup Light cream cheese or light sour cream
• 2 tablespoons Snipped chives
• 3/4 teaspoon Salt
• 6 tablespoons Grated sharp cheddar cheese
• 1/2 cup Broccoli flowerets, cooked

1. Pre-heat oven to 375 degrees F. Wash and dry pota-toes. Prick pota-toes with fork. Place pota-toes in oven for about 1 hour or until fork tender.
2. When cooked, halve the pota-toes length-wise. Care-fully scoop out hot pulp, reserv-ing 6 shells.
3. Mash pota-toes with but-ter while still hot. Blend egg yolks and cream cheese or sour cream, mix with the scooped out pota-toes, chives and salt. Mound mix-ture equally into each reserved shell.
4. Place back into the 375 degree F oven for about 10 min-utes to heat through. Now evenly divide up the cooked broc-coli flow-erets onto the 6 stuffed pota-toes and sprin-kle a table-spoon of grated cheese on top of each broc-coli topped stuffed potato. Place back into oven for about 5 min-utes or until cheese is melted.

russet potatoes, butter, egg yolks, light cream cheese, chives, salt, cheddar cheese, broccoli flowerets

Taken from food52.com/recipes/24959-double-stuffed-potatoes (may not work)