3 large baking potatoes (1 pound each)1/2 cup sliced green onions
1/2 cup of butter (divided)
1/2 cup light cream (or less)
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese shredded
3 slices bacon fried crisp and drained
1 cup broccoli chopped small
Wash and dry baking potatoes. Bake them (unwrapped) in a 375 degree oven for about one hour and 20 minutes or until easily pierced with a knife. Let the potatoes cool until you can handle them or use a oven glove to protect your hands. Cut potatoes in half, lengthwise; carefully scoop out pulp and put it into a mixing bowl (try not to tear the potato skins). Saute onions until they are tender and sweet in 1/4 cup butter then add them to the potato pulp. Saute the broccoli until tender and set aside.
Removed a few of the "prettier" broccoli florets to decorate the potato tops and set those aside. Mix the potato pulp, onions, remaining 1/4 cup butter, sour cream, cheese and seasonings until very well mixed. Whip in enough of the light cream to make a consistency like mashed potatoes(you may not need all of the cream). Stir in the crisp bacon and small broccoli pieces with a wooden spoon.
Fill potato skins with this mixture (mounding slightly) and top with a little extra cheddar, decorate with broccoli florets and drizzle with a little butter. Bake at 350 for 20 to 30 minutes or until heated through. Makes six half potatoes.
NOTE: If you make these earlier in the day, cover and refrigerate them. At dinner time, bake them at 350 for about 40 minutes.
NOTE: These potatoes are also excellent topped with beef stroganoff or Swedish meatballs.
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