broccoli and cheddar cheese twice baked potatoes Recipe by Picky

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3 votes | 1900 views

Ingredients

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
6 ounces sharp cheddar cheese , shredded (about 2 cup) - reserve about 1/2 cup for tops
6 cups broccoli - cut into bite size pieces, stems discarded
2 cloves garlic - minced
1/2 cup sour cream
1/4 - 1/2 cup half and half - depending on how dry the mixture is.
4 tablespoons unsalted butter , room temperature
zest on 1 lemon
2 teaspoons lemon juice
1/4 teaspoon powdered mustard
1/2 teaspoon table salt
Ground black pepper
optional
3 medium scallions , white and green parts sliced thin (about 1/2 cup) - i omitted