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Author Notes: This recipe is adapted from the New York Times. —Merrill Stubbs
- 2 large russet potatoes
- olive oil
- kosher salt
- 1 cup cooked broccoli, chopped
- 2 tablespoons crème fraîche or sour cream
- 2 tablespoons unsalted butter, softened
- 3/4 cup grated sharp cheddar
- Freshly ground black pepper
- Heat the oven to 450° F and position a rack in the middle of the oven.
- Scrub the potatoes well, then rinse and dry them. Rub the skins with a little olive oil and sprinkle all over with salt. Poke several holes in the potatoes, using a fork with sharp tines. Put the potatoes directly on the oven rack and bake until completely tender, 45 to 60 minutes.
- Remove the potatoes from the oven, and being careful not to burn your fingers, split them down the middle with a sharp knife. Scoop the insides of the potato into a bowl, leaving the skins intact. Mash in the broccoli, creme fraiche, 1 tablespoon of the butter, 1/2 cup of the cheddar, and salt and pepper to taste.
- Pile this mixture into the skins and transfer the potato halves to a baking sheet. Dot the tops of the potatoes with the remaining tablespoon of butter and sprinkle evenly with the rest of the cheese. Bake for a second time until golden, 10 to 15 minutes. (If you want to turn on the broiler for the last few minutes to get the tops nice and brown, I say go for it.)
- This recipe is a Community Pick!