Broccoli Cheddar Stuffed Baked Potatoes

• 1 Large Russet Potato, Skin Scrubbed And Dried
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste
• FOR THE TOPPINGS:
• 1/2 cups Fresh Broccoli Florets
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/4 teaspoons Garlic Powder
• 1/2 cups Shredded Cheddar Cheese

1. Preheat oven to 425u0b0F. Lightly grease a medium baking pan with nonstick cooking spray or line with parchment paper. Set aside.
2. Rub potato with olive oil, coating all sides, and then sprinkle with salt and pepper. Place onto prepared baking pan. Prick potato several times with a fork on each side. Bake for about 50-55 minutes, or until potatoes are soft when squeezed. Remove from oven and allow to cook for several minutes.
3. If using the pre-cut broccoli florets, steam in bag according to package directions. Remove from package after microwaving and sprinkle with salt, pepper, and garlic powder. If using broccoli florets from a head of broccoli, prepare broccoli while potato is baking. Fill a medium pot with about 1/4 cup of water and bring to a boil. Place a steam over pot, add broccoli and cook for about 4-5 minutes, or until tender. Remove from steamer and sprinkle with salt, pepper, and garlic powder.
4. Once potatoes have cooled, cut a slit down the center and pinch ends to make a wide opening. Add broccoli to inside of the potato, then top with shredded cheese. Return to the oven and bake for about 5-7 minutes, or until cheese has melted.
5. Serve immediately. Enjoy!

olive oil, salt, toppings, fresh broccoli, salt, pepper, ubc, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/broccoli-cheddar-stuffed-baked-potatoes/ (may not work)