4 baking potatoes, scrubbed & dried
1 c. broccoli flowerets
1/4 c. butter or margarine, softened
1/2 c. shredded Cheddar or Swiss cheese
1/4 c. milk or sour cream
Salt & pepper, to taste
4 slices bacon, crisply cooked & crumbled
Pierce potato skins and bake at 425° until tender, 45 to 60 minutes, depending upon size of potato. Blanch broccoli just until it is bright green. Refresh in ice water. Drain and set aside. When potatoes are done, cut each in half, or slice about 1/2-inch off the top. Scoop out potato pulp, leaving about 1/8-inch of shell. Whip potato pulp with butter, cheese, and milk or sour cream. Fold in broccoli and bacon, reserving some bacon for garnish. Spoon into shells and reheat 10 to 15 minutes in hot oven. Garnish top, if desired. Makes 4 servings.