Overstuffed Twice-Baked Potatoes with Broccoli and Cheddar

Ingredients

• 4 medium baking potatoes
• 2 tbsp. butter, softened
• 1/2 cup sour cream
• 1 tbsp. dijon mustard
• 1/2 tsp. garlic powder
• 1 cup shredded sharp cheddar cheese (or other cheeses)
• 16-oz. package frozen cut broccoli
• salt, to taste

Directions

1. Preheat oven to 400 degrees.
2. Using a fork, pierce each potato all over. This will allow built-up steam to escape, and keep the potatoes from exploding in the oven. Place the pierced potatoes directly on the oven rack. Bake until tender (tested with your fork), about 45-60 minutes.
3. Meanwhile, cook broccoli in microwave or on stovetop according to package directions. Set cooked broccoli aside until it�s cool enough to handle, and then cut any large chunks of broccoli into bite-sized pieces.
4. Remove cooked potatoes from oven and set aside to cool. Reduce oven heat to 375 degrees.
5. When potatoes have cooled, slice off the top third. Remove potato flesh from the top slice and add it to a large bowl and then discard skin. Using a small spoon, scoop flesh from potatoes and add to bowl, leaving a 1/4-inch shell. Set potato skins aside on a greased baking sheet.
6. Add butter, Dijon, garlic powder, and sour cream to the bowl. Mash potatoes until well combined. Add 1/2 cup cheddar cheese and mix well. Season to taste with salt.
7. Add broccoli to mashed potatoes and stir until well-mixed. Taste again and add additional salt, if necessary.
8. Stuff each potato skin with 1/4 of the mashed potato mixture.
9. After the potatoes are stuffed, carefully top with the remaining cheese.
10. Place baking sheet in oven and bake until cheese is melted and potatoes are heated through (about 25-30 minutes). Enjoy!