Broccoli & Cheddar Twice Baked Potato Skins

• 6 Yukon Gold Potatoes
• 1 bag of Steam in Bag Broccoli
• 1 bag of shredded mild cheddar cheese
• 1/2 stick of butter
• 1/4 cup of sour cream
• Salt, Pepper, & Garlic Powder to taste

Wash and puncture the skin of the potatoes and microwave them until baked through.  Half the potatoes length-wise and hollow out the insides of the potatoes - leaving 1/4'' of potato all the way around. Put the scooped out potato in a bowl and dump in bag of broccoli, butter, sour cream, bag of cheese, and salt/pepper/garlic powder.  Mash contents of bowl with potato masher and scoop the broccoli & cheese mixture back into the hollowed out potato skins. Top with extra shredded cheese.

Bake at 400 until potato skins are crispy and the cheese is melted.  (About 20 minutes)

You can add bacon to this but when making it as a side dish, I don't want the bacon to clash with the main meat served, but you can definitely add it if serving it as the main course.