Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions

Name: Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions
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

www.americastestkitchen.com

Could we avoid the usual crunchy vegetables and soggy potato skin?

Keywords

Side Dishes
Vegetables
Potatoes
Vegetarian
Cheese

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Cooking tools:

Oven
Foil-lined baking sheet
Skewer
Skillet
Stove
Mixing bowl
Soup spoon
Fork
Measuring spoon
Measuring cup
Vegetable oil brush
Aluminum foil
Cutting board
Chef's knife

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