Twice Baked Potatoes

4 medium baking potatoes, scrubbed (or however many you need for a meal)
1 cup shredded chedder cheese
1/4 cup sour cream
1/4 cup milk
4 teaspoons olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon cayenne
3 cups broccoli florets, steamed

*Preheat oven to 425.

*Pierce the potatoes in several places with a fork; bake until the skin cracks slightly when pressed, about 1 hour.

*Reduce the oven temperature to 375.

*Halve the potatoes lengthwise. Scoop out the pulp, leaving about 1/4 inch shell intact. In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt, and cayenne: fold in brocolli. Spoon the mixture into the potato shells, place on baking sheet.

*Bake until hot and bubbling, about 10 minutes.

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This is a weight watcher recipe. I made a few alterations to it. I don’t care for Dijon Mustard, or cayenene, so I left both of those out of the recipe. I also served the brocolli on the side instead of in the potato. This still turned out very good. My kids love potatos this way. This is a new favorite. It also goes great with the “Oven Fried Chicken” recipe (see below).

Enjoy!!