broccoli and cheddar cheese twice baked potatoes Recipe

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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

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