Stuffed baked potatoes

Stuffed potatoes, twice-baked potatoes, whatever you call these...they can get pretty elaborate.  I've seen them stuffed with shrimp, caviar, all kinds of things, and even though some of them sound pretty good, I can't help thinking that the humble baked potato was meant to be a comfort food.  Comfort food doesn't include caviar at our house, sorry!

Stuffed Baked Potatoes with Broccoli and Cheddar

A large potato for every two people
Butter
A handful of broccoli florets for each potato
Salt
Lemon juice
Dry mustard
Sharp cheddar cheese, shredded
Sour cream
Half and half (optional)

Bake the potatoes at 400 until softened, about an hour.  Let cool for 10 minutes.

Meanwhile, steam or microwave the broccoli until softened.  Saute in butter in a skillet until lightly browned.  Spoon into a large bowl and add salt and a sprinkling of lemon juice.  


Cut each potato in half lengthwise and scoop the innards into the bowl with the broccoli.  Leave a little more than a 1/4 inch shell.  Place the shells on a foiled baking sheet and place back in the oven to dry out and crisp slightly.

Mash the potato and broccoli mixture by hand.   Add more butter if desired, along with a sprinkling of mustard, the cheese, sour cream, and half and half.  Spoon into shells.  Turn on the broiler and place the filled shells under it for 5 to 10 minutes to heat and brown.