Stuffed Baked Potatoes With Broccoli, Cheddar, And Scallions

Submitted by: admin on April 2, 2020

Serves 4 As A Main Course Or 8 As A Side Dish

Ingredients

1 recipe BEST BAKED POTATOES, cooled for 10 minutes
2 tablespoons unsalted butter, plus 2 tablespoons melted
1 pound broccoli florets, cut into 1⁄2- to 1-inch pieces
Salt
1 teaspoon lemon juice
6 ounces sharp cheddar cheese, shredded (1-1⁄2 cups)
3 scallions, sliced thin
1⁄2 cup sour cream
1⁄4 cup half-and-half
1⁄4 teaspoon dry mustard
Pepper

Instructions

  1. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add broccoli and 1⁄2 teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons water, cover, and cook until crisp-tender, about 1 minute. Uncover and continue to cook until water evaporates, about 1 minute. Transfer to bowl and stir in lemon juice.
  2. Halve each potato lengthwise. Using soupspoon, scoop flesh from each half into bowl, leaving about 1⁄8- to 1⁄4-inch thickness of flesh in each shell. Place shells, cut side up, on aluminum foil–lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
  3. Meanwhile, mash potato flesh with fork until smooth. Stir in melted 2 tablespoons butter, 3⁄4 teaspoon salt, 1 cup cheese, scallions, sour cream, half-and-half, mustard, and pepper to taste until well combined, then stir in broccoli.
  4. Remove shells from oven and heat broiler. Mound filling into shells, sprinkle with remaining 1⁄2 cup cheese, and broil until spotty brown, 6 to 10 minutes. Cool for 5 minutes and serve.

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