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

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