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