2 russet potatoes
1 cup sharp cheddar, shredded
1/4 cup sour cream
6 tablespoons butter
Salt and pepper
3/4 cup frozen broccoli
Preheat oven to 450. Cook potatoes 50 minutes. Meanwhile, cook broccoli according to package instructions.
Remove potatoes from heat. Hollow out inside of potatoes and place them into a medium bowl; set potato skins aside. Then, add butter and gently fold butter into potatoes until fully melted. Add sour cream and cheddar, and fold until combined. Season generously with salt and pepper. Add broccoli and fold in to combine.
Add potato mixture back into potato skins, then bake another 7-10 minutes.