Broccoli and Cheddar Twice-Baked Potatoes

Ingredients

4 large russet potatoes

2 cups broccoli florets

1 cup shredded cheddar cheese

1/2 cup sour cream

2 tablespoons butter

1/4 cup milk

Salt and pepper to taste
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
Scrub and pierce the potatoes, then bake for about 1 hour until tender.
Steam broccoli until crisp-tender, then set aside.
Cut potatoes in half, scoop out flesh, leaving a thin shell.
Mash potato flesh with butter, sour cream, milk, salt, and pepper until creamy.
Fold in broccoli and half of the cheddar cheese
Stuff potato skins with the mixture, top with remaining cheese, and bake until cheese is melted and bubbly.
Nutrition Facts
Calories:
378
Fat:
16.1
Carbohydrates:
48.2
Protein:
14.4
Sodium:
313
Fiber:
5.6
Sugar:
3.9