Twice Baked Potatoes with Broccoli and Cheddar

One of the great thing about this dish is that you can prepare it way in advance, refrigerate it - or freezing - and pop it into the oven when you need it. It works both as main and side dish. For breakfast, simply add a poached or fried egg over.

These twice baked potatoes are moist, luscious and creamy. The cheddar gives a good sharp bite, and and the sour cream keep them perfectly moist. I added lemon zest for a bit of extra flavor.

Ingredients:
(serves 2 as main or 4 as sides)

• 2 Large Potatoes, cleaned and scrubbed
  
• 1 Cup Broccoli florets
• 1 clove garlic, chopped
• 1 Tablespoon lemon juice
• zest of 1/2 lemon
• 1/4 C sour cream
• 2 TB milk
  
• 1 C cheddar cheese, grated
• 1 tsp Dijon mustard
• sea salt and black pepper to taste

1. Preheat oven at 200C. Lightly oil potatoes. Poke the potatoes over both sides using a fork. Let bake until tender, about 60 minutes.
2. While potatoes are baking, sautee broccoli florets with a teaspoon of salt. Add minced garlic and fry until fragrant. Remove from heat and stir in lemon juice.
3. Remove potatoes from oven and let cool. Cut potatoes into halves and scrap the flesh out using a dessert spoon. Leave about 1/4" around the edges. Return the skins to the oven and let bake for another 10 minutes until slightly dry and crisped.
4. Mash the potato flesh with a fork. Fold in broccoli, 3/4 cup of cheddar cheese, lemon zest, sour cream, milk and Dijon mustard. Taste and season with salt and pepper.
5. Remove skins from the oven. Divide broccoli mixture into 4 portions and spoon over the skins. Sprinkle with the other 1/4 Cup cheddar and return to top rack of oven.
6. Broil for another 10 - 15 minutes. Let it cool slightly before serving.