5 medium russet potatoes
1 1/2- 2 cups of broccoli florets, finely chopped
1 cup water
1 1/2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon of pepper
1 onion, chopped
Butter to dress it up, from your house
1/2 cup sour cream (optional if you have it at home)
- Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
- In a skillet, heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli.
- Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add onion and the potato mixture to the broccoli; stir to combine.
- Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes