Twice Is Nice

When Josh went downstairs to get some potatoes to make dinner, the oddest thing happened. I still can't believe I am about to write this, but in order to make the following recipe Josh had to go out to the store and buy some potatoes. I was shocked! I mean, after the great potato overbuy of 2010 I never thought we would ever, ever run out of potatoes. But alas, we did. Well, we only ran out of the regular potatoes, we still have 4-5 sweet potatoes left.

After we purchased our potatoes, Josh made the most tasty concoction I could have ever imagined, Twice Baked Stuffed Potatoes with Broccoli and Cheese. YUM! Although it did take a while to make this dinner, and it was not the most healthy option ever, the taste alone was well worth the wait and the calories. This was one delicious meal!

Ingredients:
3 large potatoes
1/2 cup sour cream
3 tbsp butter
Salt and pepper to taste
Cheddar Cheese
Paprika
2 green onions

Directions:
Start by baking the potatoes at 425-450 degrees for about 45-60 minutes. Be sure to poke some holes in the potatoes before baking.

Once the potatoes are baked, slice off the top of the potato. This should happen easily once they are soft.

Scoop out the insides of the potato and place them into a bowl.

Mash the potato insides with the sour cream, butter, salt, pepper until there is a smooth consistency.

Next, combine the cheese, broccoli, and onions into the mixture.

Finally, refill the potato skins with the mixture created above. Top each skin off with any remaining cheese or broccoli. Don't forget to sprinkle the top with paprika.

Bake the potatoes at 425 degrees for another 20-25 minutes. Before serving, sprinkle a few more green onions over the top of the potatoes. Last, but certainly not least, eat and enjoy!