Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions | America's Test Kitchen

Ingredients

• 4 (8- to 9-ounce) russet potatoes, scrubbed and dried
• vegetable oil
• 4 tablespoons unsalted butter (melt 2 tablespoons)
• 6 cups broccoli florets (from 2 pound bunch) cut into 1/2- to 1-inch pieces, stems discarded
• table salt
• 1 teaspoon lemon juice from 1 lemon
• 1/4 teaspoon powdered mustard
• 6 ounces sharp cheddar cheese, shredded (2 cups)
• 3–4 scallions, sliced thin (about 1/2 cup)
• 1/2 cup sour cream
• 1/4 cup half-and-half
• ground black pepper