Broccoli Cheddar Twice Baked Potatoes

Ingredients:

• 2 large Russet potatoes, scrubbed and dried
• 1/2 cup broccoli florets
• 2 tablespoons light butter
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 ounces shredded cheddar cheese

Optional additions:

• 1/4 cup chopped bacon bits
• 1/4 cup chopped green onions
• 1/4 teaspoon red pepper flakes

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Prepare potatoes: Pierce potatoes with a fork. Place on a baking sheet and bake for 45-60 minutes, or until tender.
3. Steam broccoli: Steam broccoli florets until tender-crisp (about 3-5 minutes).
4. Prepare filling: Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving a 1/4-inch shell. Mash the potato flesh with butter, sour cream, salt, pepper, and shredded cheese. Add cooked broccoli and any optional ingredients.
5. Fill and bake: Fill potato shells with the mashed potato mixture. Top with additional cheese. Bake for 10-15 minutes, or until cheese is melted and bubbly.

Optional additions:

• For extra flavor: Add bacon bits, green onions, or red pepper flakes.
• For a richer texture: Use a combination of butter and cream cheese.
• For a spicier kick: Add a drizzle of hot sauce or a sprinkle of chili powder.

Enjoy your delicious Loaded Baked Potatoes!