Broccoli and Cheddar Twice-Baked Potatoes

This recipe is totally worth the effort. I love how hearty these stuffed potatoes are--you can't go wrong with a broccoli-cheddar-bacon combo. Everyone who tried them loved them! Great for group dinners and holidays.

These were very delish and easy to make!  (I made a couple with green peppers substituted for the broccoli for the broccoli-opposed one in the family)  They were a smidge dry the next day, so we topped them with more sour cream and delish again!

INGREDIENTS

• 4 slices crisp cooked bacon chopped
• 1 cup shredded sharp cheddar
• 3 tablespoons milk
• 1/2 cup shredded provolone
• 1 1/2 cups broccoli florets
• 2 large russet baking potatoes
• 1/2 cup sour cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Place broccoli in microwavable bowl with 3 tablespoons water. Cover with plastic wrap and vent. Microwave on high for 1 minute. Drain water and chop broccoli.
3. Bake potatoes until tender approximately 1 hour. Allow to cool for 30 minutes. Slice potatoes in half and scoop the insides into a large bowl, leaving about ¼ of an inch around the shell. Place empty shells back in the oven for about 10 minutes to crisp up.
4. In large bowl with potatoes combine sour cream, onion powder, garlic powder, milk, cheddar and provolone. Mash until smooth. Fold in 3/4 of the bacon and broccoli. Top with the remaining bacon & broccoli.
5. Dived mashed mix evenly between the shells. Top with remaining bacon and broccoli. Bake for 20 minutes turning on the broiler the last minute of cooking.