Ingredients
- 2 extra large baking potatoes
- 3 tablespoons butter, melted
- 6 ounces marbled sharp cheddar cheese, grated
- 1 tablespoon grated shallot
- 2 cups of broccoli florets (you may add more if desired)
- fine sea salt and freshly ground black pepper to taste
- parsley or chives, for garnish
Directions
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Preheat oven to 400 degrees and wrap potatoes in foil. Bake until tender, then remove from oven and bring to room temperature, then refrigerate until ready to use.
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Unwrap potatoes, and using a spoon, scoop out the potato and reserve in a mixing bowl, leaving a rim of white on the skin so they’re not too flimsy to stuff. Steam the broccoli until tender but still slightly crisp and still brightly colored.
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Preheat oven to 400 degrees and place skins into a shallow oven safe dish. Bake empty potato skins until crisp, or about ten minutes.
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Add melted butter, grated shallot and half of the grated cheese to the reserved potato and mash. Fold in steamed broccoli and season with salt and pepper to taste.
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Scoop potato mix back into the baked potato skins and top with remaining cheddar cheese. Place in preheated oven until bubbly (about 5-7 minutes)
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Top with parsley or chives to finish.