Twice Baked Broccoli Cheddar Potatoes

serves 4

• 4 russet potatoes
• 2 cups cooked broccoli, roughly chopped
• 4 tablespoons salted butter
• 1 1/2 cups shredded cheddar cheese, divided
• 4-5 dashes hot sauce
• salt & pepper

Preheat oven to 425F.  Poke each potato with a fork and place on a baking sheet. Drizzle potatoes with olive oil and season generously with kosher salt.  Bake in the oven, flipping occasionally until completely cooked, about 50-60 minutes.

Remove potatoes from the oven and let cool to touch. Cut the potatoes in half and scoop out the filling. Place potato filling in a large bowl and stir in butter. Season with salt & pepper and stir in chopped broccoli, half of the cheese and 4-5 dashes of hot sauce. Add more if you want a spicier baked potato. Set broccoli filling aside.

Divide the remaining cheese in half and line the bottoms of each cooked potato with 2-3 tablespoons cheddar cheese. Carefully stuff each potato with the filling and top each potato with the what’s left of the cheese. Place potatoes in oven and bake for another 15-20 minutes, or until cheese starts bubbling. Serve immediately.