Broccoli-and-Cheddar-stuffed Baked Potatoes

Ingredients

• 2 large baking potatoes (10 oz each)
• 1 head broccoli, cut into small florets, stems cut into ½-inch pieces (2½ cups)
• ½ tsp salt
• 4 oz soy “cheddar cheese”, shredded (1 cup)
• 2 tbsp soy “sour cream”
• 2 tsp soy “bacon” bits

Procedures

1. Preheat oven to 400°F.
2. Bake potatoes until tender when pierced with a fork, about 1 hour.
3. Meanwhile, in medium saucepan, combine broccoli, salt and ⅔ cup water.
4. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes.
5. Drain well and set aside.
6. Remove potatoes from oven and cool slightly.
7. Reduce oven temperature to 350°F.
8. Line baking sheet with foil.
9. Cut each potato lengthwise in half.
10. Scoop out flesh into medium bowl, leaving ½-inch-thick shells.
11. With fork, mix “cheese” and “sour cream” into potato flesh; fold in cooked broccoli.
12. Season with salt and freshly ground pepper to taste.
13. Heap filling into potato shells, packing lightly.
14. Sprinkle ½ teaspoon “bacon” bits over each, pressing into place.
15. Set stuffed potatoes on prepared baking sheet and bake until “cheese” has melted and filling is heated through, about 20 minutes.