These came out quite tasty (despite skipping a couple steps). I do feel like they could've done with a bit of extra protein though. For a non-vegetarian version, I'd probably just add a bit of bacon or ham. For vegetarian protein... I'm not sure what my top choice would be. I don't feel like tempeh or tofu would work particularly well for this. Maybe vegetarian bologna?

Twice-Baked Potatoes with Broccoli

The Complete Vegetarian Cookbook by America's Test Kitchen

Ingredients

• 4 large russet (or other floury) potatoes
• 1 head of broccoli, cut into smallish florets
• 4 Tbsp. unsalted butter, divided
• 3/4 tsp. coarse sea salt, divided
• 2 Tbsp. water
• 1 tsp. lemon juice
• 1 1/2 c. grated Cheddar, divided
• 1/2 c. sour cream
• 1/4 c. half-and-half (10% cream)
• 1/4 tsp. dry mustard powder
• 3 scallions, sliced
• pepper, to taste

Directions

1. Optionally rub potatoes with oil¹. Bake potatoes at 400°F (200°C) for 1 hour. Allow to cool for 10 minutes.
2. Combine broccoli, 1/4 tsp. salt, and 2 Tbsp. butter over medium-high heat for 2-3 minutes.
3. Add 2 Tbsp. water, cover, and cook for 1 minute.
4. Remove lid and cook for an additional minute until water is gone and broccoli is bright and tender-crisp.
5. Remove from heat and stir in lemon juice.
6. Cut potatoes in half lengthwise and scoop out the flesh, leaving a half cm border along the edge.
7. Return the skins to the oven for 10 minutes.
8. Meanwhile, add the remaining 2 Tbsp. butter and 1/2 tsp. salt to the potato flesh and mash with a fork until butter is melted and mixed in well.
9. Stir in 1 c. Cheddar, sour cream, half-and-half, mustard, and scallions.
10. Add pepper to taste and fold in broccoli.
11. Spoon filling back into skins and top with remaining Cheddar.
12. Put under broiler for 5-10 minutes until cheese is melted and beginning to brown on top.
13. Let cool for 5 minutes before serving.

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1 The oil will get your skins to bake up a bit crispier. I didn't bother because we ended up getting some baking potatoes that had been wrapped in foil, so I just baked them in the foil without any oil. ^Back