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Broccoli Cheese Loaded Twiced Baked Potatoes:


4 russet potatoes (I used 5 but 2 were on the small side)
1/2 cup sour cream (vegan but I did not have any sour cream. I used Daiya Ranch dressing to top them)
2 ounces cream cheese, softened (vegan Daiya cream cheese)
2 - 4 tablespoons chicken broth, as needed (GF, YF I did not measure & used this to steam the broccoli)
6 ounces chopped broccoli florets, steamed (non-GMO if possible)
1 cup Tillamook® Medium Cheddar Cheese, grated (vegan Daiya cheddar shreds)
1 green onion, sliced
8 slices cooked bacon, crumbled (GF)


Preheat oven to 375 degrees F.
Using a fork, pierce the potatoes all over. Cook the potatoes until tender.(See this link for the instructions I like best for making a perfect baked potato.)
Or you can simply use the “baked potato” function on your microwave if you prefer. (I used the "potato" function on my microwave for the 1st time, it was pretty cool. I know microwaves are not healthy but my conditions require shorter prep times. The irony! - my conditions are exactly why I should be as healthy as possible but this is real life and things don't always go according to plan) back to the instructions!
Cut the potatoes in half and scoop out the insides into a medium sized bowl. Reserve the potato shells and place on a baking sheet.
Combine the potato insides with the sour cream and cream cheese and mash using a fork or a potato ricer. Stir in the broth as needed until you reach your desired consistency. Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese. Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted. (I did not bake them at all, the next time I might - time permitting)


This is how it turned out!

Recipe Borrowed From:

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