1 ½ to 2tspsour cream per potato skin (optional garnish)
1green onion sliced (optional garnish)
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
Thoroughly scrub the potatoes and pierce the potatoes skin with a fork. Bake the potatoes in the microwave, on high power setting, for 15 minutes.
In a 10 in skillet on medium-high heat add 2 ½ tablespoons of the olive oil and the onions. Saute, uncovered, for 5 minutes, stirring often to keep the onions from burning.
Keeping the heat on medium-high heat add the broccoli florets to the pan and continue cooking for 1 to 1 ½ minutes. Remove the pan from the heat, cover with a lid and set aside.
Carefully remove the hot potatoes from the microwave. Allow them to cool for a few minutes, before slicing the potatoes in half long ways.
Using a small spoon, scoop out the potato pulp, being sure to leave a thin layer of pulp around the inside of the potato, about an ⅛ to ¼ inch.
Using a pastry brush, lightly brush the remaining ½ tablespoon of olive oil on the inside of the shell.
Bake the potato shells for 15 minutes or until the inside edges are golden brown.
In a medium size mixing bowl add the sauteed onion and broccoli, ½ cup sour cream, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are completely combined.
Evenly spread ⅓ cup of the broccoli mixture in each baked potato shell.
Sprinkle the remaining 1 cup of shredded cheese, about 1 ½ tablespoons, over the filled potato shells.
Bake the filled potato skins for an additional 5 minutes, until the cheese is completely melted. Top with 1 ½ to 2 teaspoons of sour cream and sliced green onion.