Next time you are baking a batch of potatoes, throw in a few extra to have on hand in the fridge for tasty meals like this one.
Twice Baked Potatoes
- 4 medium baking potatoes scrubbed
- 1 ½ cups shredded extra-sharp cheddar cheese
- ¼ cup light sour cream
- ¼ cup fat-free milk
- 4 teaspoons olive oil
- Salt and black pepper to taste
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 3 cups chopped broccoli florets
- Preheat oven to 425F.
- Pierce the potatoes in several places with a fork. Rub with a little of the olive oil, salt, and black pepper. Bake until the skin cracks slightly when pressed, about 1 hour. Reduce the oven temperature to 375F.
- In the time being, put water in the bottom of a steamer pot, and get it to boiling point. Place the broccoli in the top kettle, and let it steam, under lock, for 2-3 minutes (it should have a bright green color, and not be mushy).
- When the potatoes are ready, halve the potatoes lengthwise. Scoop out the pulp, leaving about ¼" shell intact.
- In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt (3/4 teaspoon) and cayenne; fold in the broccoli. Spoon the mixture into the potato shells; place on the baking sheet. Bake until hot and bubbling, about 10 minutes.
Photo by Vegan Feast Catering 
