Broccoli & Cheese Stuffed Baked Potatoes

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Scrub potatoes. Slice the potatoes lengthwise around the outside edges not cutting all the way through. This will make it easier to cut open after it cooks without damaging the peel. Wrap potatoes in aluminum foil and place on a baking sheet in the oven for 30-60 minutes or until cooked. Centers of the potatoes should be slightly firm when a fork is inserted.

Meanwhile blanch broccoli. Heat a saucepan with enough water to cover broccoli. Cut broccoli into florets. Once water is boiling add the broccoli, boiling for 3-4 minutes. Drain the broccoli and place in an ice water bath to stop the cooking process. Drain broccoli well and pat dry with a paper towel. Finely chop broccoli and set aside.

Once potatoes are cooked, scoop out the insides leaving 1/4-inch shell of potato behind.

In a large bowl mix together broccoli, 1 cup of shredded sharp cheddar cheese, potato, 2 tablespoons of melted butter and 2/3 cup of milk. Salt and pepper to taste.

Fill the potato shells with the mixture and sprinkle with remaining cheese and top with paprika. Bake for 20-25 minutes or until cheese is melted. Allow to cool for a few minutes.

Serve and enjoy!