Shelly's Recipe

BROCCOLI AND CHEESE STUFFED POTATOES

Category: Potatoes

10 large baking potatoes
1 (16-ounce) carton sour cream
1 (8-ounce) package cream cheese, softened
1/4 cup butter
2 teaspoons salt
1 teaspoon ground black pepper
3 cups fresh broccoli florets, cooked until crisp-tender
1 cup shredded Colby-Jack cheese blend

Preheat oven to 425. Wash potatoes and wrap potatoes in foil. Place on a baking sheet. Bake for 1 hour, or until done. Cool potatoes until easy to handle. Cut off top third of potatoes lengthwise, and scoop out pulp, leaving 1/4-inch-thick shells.

Preheat oven to 350. In a large bowl, mash potato pulp. Add sour cream and next 4 ingredients, stirring until well blended. Add cooked broccoli, stirring gently. Spoon potato-broccoli mixture into potato shells. Place potatoes on a baking sheet. Bake for 30 minutes. Sprinkle tops with shredded cheese. Bake for 10 more minutes. Yield: 10 servings