- 4 large baking potatoes (about 10 oz [300 g] each)
- 3 (750 ml) cups small broccoli florets and peeled, chopped stems
- ½ cup (125 ml) sour cream or plain yogurt or buttermilk (approximate)
- 2 green onions, chopped
- 1 1/3 cups (325 ml) shredded cheddar or Gruyère cheese
- Salt and cayenne pepper
- Shallow baking dish
- Preheat oven to 400°F (200°C)
- Bake or microwave potatoes as directed.
- In a saucepan cook or steam broccoli until just crisp tender. (Or place in covered casserole and microwave at high for 3 minutes.) Drain well.
- Cut a thin slice from tops of warm potatoes. Scoop out potato leaving a ¼-inch (5 mm) shell, being careful not to tear the skins.
- In a bowl mash potato with potato masher or fork; beat in enough sour cream until smooth. Add broccoli, onion and 1 cup (250 ml) of the cheese. Season with salt and a dash of cayenne pepper to taste.
- Spoon filling into potato shells, mounding the tops. Arrange in shallow baking dish; sprinkle with remaining cheese. Bake in preheated oven for 20 minutes or until cheese melts. Or place on a rack and microwave at Medium-high for 5 to 7 minutes or until heated through and cheese melts.
- To freeze: Cool. Wrap individually in plastic wrap, then in foil freeze for up to 2 months.
- To serve: Thaw in refrigerator overnight. Unwrap and bake in a preheated 350°F (180°C) oven for about 20 minutes or until heated through.
- From Johanna Burkhard: The Comfort Food Cookbook