Twice Baked Potatoes

I found a new food blog.

Natalie's Killer Cuisine.

I tried her Broccoli and Cheddar Twice Baked Potatoes.

Killer.

I know I'm funny, you don't have to tell me.

Broccoli and Cheddar Twice Baked Potato

Adapted from Natalie's Killer Cuisine

6 large Russet Potatoes

Oil and salt

4 1/2 TB butter

3/4 c sour cream

Salt and pepper

1 1/2 c cheddar cheese, shredded
2 c broccoli florets

Poke 3-4 holes in each potato with a sharp paring knife. Coat in olive oil and salt. Bake uncovered for 1 1/2 hours in a preheated 350 degrees. Let the potatoes cool for about 30 minutes.

Slice off top quarter of potato. Carefully scoop out potato guts and don't break the skin. Now you can eat the the top that you sliced off - it is crispy and salty from being baked with the oil and salt. Yum and yum.

Add potato guts to the butter and sour cream and mash until smooth. Or until you are sick of mashing.

Mix in the salt and pepper. Remember, salt is your friend.

Now add the cheese and broccoli. And if you wanted to add in one little piece of already cooked turkey bacon (crumble it up), your potatoes will be that much better.

Scoop potato mixture back into the potato shells. Add a little more cheese, and bake for 30 minutes.

A very tasty dinner, just for you. Be warned, these are filling. Especially if you ate all the potato tops.

But they make good leftovers.