Vegetarian Classic Potato Skins

For me, this is a make-ahead recipe so the taters can cook while I'm working and I can freeze the finished product so I can easily nuke or toast them for a fast meal in the future. But these are also so delicious fresh out of the oven, I can never resist not eating at least one! :) Please note that these measurements are approximate. Sometimes I can make more than 8 potatoes but only about 4 large ones, or 6-8 little ones, will fit in my convection oven-- this recipe is to give you more of an idea of what to buy and how to make them rather than be exact.

• Ready In: 1 hr 55 mins
• Serves: 8
• Yields: 8 taters

Ingredients

• 8  small potatoes (or 4-6 large potatoes)
• 1  cup broccoli floret, finely chopped (they sell frozen chopped broccoli in bricks at the store)
• 1  cup cheddar cheese, shredded
• 1  cup monterey jack cheese, shredded
•  salt and pepper, to taste

Directions

1. Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
2. Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
3. Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
4. Fill the hollowed tater halves with broccoli and cheeses.
5. Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
6. Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
7. Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!