PK's TWICE-BAKED POTATOES

prep time:: 15 min
total time:: 1 hr , 20 minutes

Makes 4 servings

When everything is in it’s place...I can’t stop the smile on my face! There is nothing, and I mean NOTHING on God’s good earth that can take the place of a twice-baked potato! The taste! The texture! The aroma! The fact that it only takes a few minutes to bring me a little closer to the rapture of the comfort of this awesome, me-food! It’s all about ME! Love Shack!!! Well, OK...this spud’s for YOU, too!!!

ingredients

4 Lg russet potatoes
1/2 Lb broccoli florets, blanched
4 Tbsp softened butter
1/2 C sour cream
1/2 C shredded sharp Cheddar cheese, plus a bit extra for topping
1/2 C shredded Gouda cheese. plus a bit extra for topping
1/4 C chopped green onion (for topping)
1/2 tsp granulated garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper

directions

1
Preheat oven to 400° F.
2
Pierce potatoes with a fork. Place on center rack of oven and bake for 1 hour.
3
Remove from oven and let cool slightly. Using a paring knife, cut a canoe-shaped opening in top of potato. Scoop out the flesh into a large mixing bowl, leaving approx. 1/2-inch thick wall around the potato skin.
4
Add the blanched broccoli to the potato flesh. Stir in butter, sour cream, cheeses and salt & pepper. Mash until a creamy texture.
5
Using a small spoon, scoop the filling back into the potatoes. (Fill until they are nice rounded mounds) Sprinkle top of mounded potatoes with more of both cheeses.
6
Place the potatoes on a baking sheet and bake for 15-20 minutes, until heated through and cheese is well melted. Top with chopped green onion.
7
Optional: Sprinkle also with cooked bacon bits for extra flavor! Hoo-Ahh!

notes

Save Room for this "Legend" ... "Saving for my love...save a moment...save a little for me! Make time, live a little. You'll never know what your missin' 'til you've tried it! Save a little for me!" THIS SPUD'S FOR YOU! Thank you, save the applause!EAT!PK

Source: Paul Katrenak