Broccoli & Cheddar Twice Baked Potatoes
2 medium sized baking potatoes
1 cup chopped broccoli
1/4 cup light sour cream
1 Tbs chives, chopped
1 Tbs butter
2 Tbs fat free 1/2 & 1/2
Salt & Pepper
1 Tbs light cream cheese
1/2 cup shredded cheddar cheese
Chopped green onions
Preheat oven to 350 degrees
Wash potatoes well & using a knife poke 8 holes in each. Place them on foil lined cookie sheet & cover all sides with cooking spray. Sprinkle each with salt. Roast for about 1 hr & 30 minutes, check on them after an hour - depending on your oven they make take the entire hour and 1/2.
In the meantime mix together the chives and sour cream and return to the fridge. Bring a small pot of water to a boil. When it is a roaring boil add the broccoli. After 3-4 minutes the broccoli will turn a bright green. Strain broccoli and add to a bowl. Squeeze a touch of the lemon juice over the broccoli and toss well. You may want to finely chop the broccoli at this point, I prefer the finer chop, but larger florets are fine too.
Allow potatoes rest from the oven for 10 minutes, then slice off the top third of the potato. Chop the tops of the potatoes and add to the broccoli. Scoop the contents and add to your bowl. Place the potato shells in a shallow baking dish & lightly salt & pepper the inside. To the potatoes & broccoli add the butter, cream cheese & salt & pepper, mix well and then add the 1/2 & 1/2 and chive sour cream and mix again. Fill the potato skins with the mixture topping off with the cheddar cheese. Bake at 350 degrees for 20 minutes. Top with the chopped green onions & enjoy.
Pair with a nice salad and you have a complete Meatless Monday Meal.