Broccoli Stuffed Potatoes

Last week was actually the first time in over 2 years that I made these potatoes. They used to be made at least two times a week back before my husband's first deployment.

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What you need:

• 4 medium baking potatoes
• 2 cups fresh broccoli florets, I usually use Bird's Eye Steamfresh
• 1/2 cup chopped onion
• 2 tbsp. butter
• 1/2 cup milk
• 1/3 cup sour cream
• 2 tbsp fresh dill
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded Cheddar cheese

Directions:

Bake potatoes at 400 for 1 hour or until tender. In a small skillet, saute onion and broccoli (I let my onion cook a little bit before I add the broccoli because I microwave the steamfresh and it's already cooked) in butter for 5 minutes.

Cut thin slice off the top of each potato and discard (or eat).

Carefully (KEY WORD) scoop out pulp, leaving thin shells. I had issues because mine potatoes weren't cooked all the way through and I really didn't feel like sticking them back in the oven.

Mash potato pulp with milk, sour cream, dill, salt and pepper until smooth. I use a handmixer sometimes because it's just easier! Fold in broccoli mixture.

Stuff into potato shells and sprinkle with cheese. Place on a baking sheet and bake for 10 to 15 minutes.