Baked Potatoes Stuffed With Broccoli And Cheddar Cheese

1. 1

   Heat the oven to 450u00b0 F and position a rack in the middle of the oven.

2. 2

   Scrub the potatoes well, then rinse and dry them. Rub the skins with a little olive oil and sprinkle all over with salt. Poke several holes in the potatoes, using a fork with sharp tines. Put the potatoes directly on the oven rack and bake until completely tender, 45 to 60 minutes.

3. 3

   Remove the potatoes from the oven, and being careful not to burn your fingers, split them down the middle with a sharp knife. Scoop the insides of the potato into a bowl, leaving the skins intact. Mash in the broccoli, creme fraiche, 1 tablespoon of the butter, 1/2 cup of the cheddar, and salt and pepper to taste.

4. 4

   Pile this mixture into the skins and transfer the potato halves to a baking sheet. Dot the tops of the potatoes with the remaining tablespoon of butter and sprinkle evenly with the rest of the cheese. Bake for a second time until golden, 10 to 15 minutes. (If you want to turn on the broiler for the last few minutes to get the tops nice and brown, I say go for it.)

* Per serving · 4 servings · Values may vary.

No additional tips available.