Ingredients
1baked potato
1cupbroccoli florets
¼cupwater
¼cupsour cream
bacon,crumbled, to taste, optional
scallions,chopped, to taste, optional
salt and pepper,to taste
2tbspcheddar cheese,(about 2 oz), grated
Preparation
Turn the toaster oven to broil.
Cut the baked potato in half lengthwise. Then press the backside of a spoon onto the potato’s center. Use the spoon to scoop the potato’s insides into the bowl.
Put the empty potato skins upside down on the baking sheet.
Broil them for 7 minutes to make them crispy.
Put the broccoli florets and the water in the pot, cover the pot with the lid, and cook on the stovetop on medium heat for 7 minutes, or until the broccoli is bright green
Add the sour cream to the potato innards, and mash with the fork. Add salt and pepper to taste, and use the slotted spoon to add the broccoli. Stir well.
Use the potholders to remove the skins from the oven and turn them right side-up. Spoon the filling into the skins. Sprinkle the cheese on top.
Broil for 7 minutes, or until the cheese melts and the filling is hot.
Serve warm, and enjoy!
