Twice-Baked Potato Boats With Gruyère and Broccoli | Oregonian Recipes

Ingredients

• 4 large russet potatoes
• 2 cups (1 large head) broccoli, cut into small florets
• 4 egg yolks
• 1/4 cup buttermilk
• 4 tablespoons unsalted butter, softened
• Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces shredded gruyère cheese (about 1 cup; divided)
• 1 teaspoon olive oil
• 1 medium shallot, thinly sliced