Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions

Name: Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions
Yield: Serves 4 as a main dish, 8 as a side
Ingredients: 4 (8- to 9-ounce), russet potatoes, scrubbed and dried; , vegetable oil; 4 tablespoons, unsalted butter (melt 2 tablespoons); 6 cups, broccoli florets (from 2 pound bunch) cut into 1/2- to 1-inch pieces, stems discarded; , table salt; 1 teaspoon, lemon juice from 1 lemon; 1/4 teaspoon, powdered mustard; 6 ounces, sharp cheddar cheese, shredded (2 cups); 3–4 , scallions, sliced thin (about 1/2 cup); 1/2 cup, sour cream; 1/4 cup, half-and-half; , ground black pepper

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Appears in Cook's Illustrated September/October 2004

SERVES4 as a main dish, 8 as a side

TIME2¼ hours

WHY THIS RECIPE WORKS

In developing our twice-baked potato recipe, we learned that an extra step—scooping out the pulp of the baked potatoes and drying the emptied skins in the oven—made for a crisp shell to house our fillings. Adding just a few tablespoons of b...

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