Broccoli and Cheese-Stuffed Potatoes

• 4 large baking potatoes (about 10 oz 300 g each)
• 3 (750 ml) cups small broccoli florets and peeled, chopped stems
• 1/2 cup (125 ml) sour cream or plain yogurt or buttermilk (approximate)
• 2 green onions, chopped
• 1 1/3 cups (325 ml) shredded cheddar or Gruyere cheese
• Salt and cayenne pepper
• Shallow baking dish

1. Preheat oven to 400F (200C)
2. Bake or microwave potatoes as directed.
3. In a saucepan cook or steam broccoli until just crisp tender.
4. (Or place in covered casserole and microwave at high for 3 minutes.)
5. Drain well.
6. Cut a thin slice from tops of warm potatoes.
7. Scoop out potato leaving a 1/4-inch (5 mm) shell, being careful not to tear the skins.
8. In a bowl mash potato with potato masher or fork; beat in enough sour cream until smooth.
9. Add broccoli, onion and 1 cup (250 ml) of the cheese.
10. Season with salt and a dash of cayenne pepper to taste.
11. Spoon filling into potato shells, mounding the tops.
12. Arrange in shallow baking dish; sprinkle with remaining cheese.
13. Bake in preheated oven for 20 minutes or until cheese melts.
14. Or place on a rack and microwave at Medium-high for 5 to 7 minutes or until heated through and cheese melts.
15. To freeze: Cool.
16. Wrap individually in plastic wrap, then in foil freeze for up to 2 months.
17. To serve: Thaw in refrigerator overnight.
18. Unwrap and bake in a preheated 350F (180C) oven for about 20 minutes or until heated through.
19. From Johanna Burkhard: The Comfort Food Cookbook

baking potatoes, broccoli, sour cream, green onions, cheddar, salt, shallow baking

Taken from www.cookstr.com/recipes/broccoli-and-cheese-stuffed-potatoes (may not work)