Broccoli and Cheddar Stuffed Potatoes

4 large baking potatoes
2 cups cheddar, grated
1 cup small broccoli flowerets
1/4 cup sour cream
2 tablespoons butter
2 tablespoons milk
salt and pepper

1. Preheat oven to 450 degrees.
2. Prick one half of each potato with a fork and bake or microwave until soft.
3. Allow potatoes to cool slightly, then cut an opening in the top with a sharp knife.
4. Carefully spoon out the flesh and reserve in a bowl.
5. Add sour cream, butter and milk to the potatoes and mash or whip until fluffy.
6. Stir in broccoli, 3/4 cheddar and season with salt and pepper.
7. Spoon mixture back in to the potato skins and top with remaining cheddar.
8. Bake until cheese has melted and slightly crisped, about 10 minutes.

Makes 4 servings