Broccoli-and-Cheddar-stuffed Baked Potatoes

Description
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Ingredients

 * 2 large baking potatoes (10 oz. each)
 * 1 head broccoli, cut into small florets, stems cut into 1/2-inch pieces (2 1/2 cups)
 * 1/2 tsp. salt
 * 4 oz. soy “cheddar cheese,” shredded (1 cup)
 * 2 Tbs. soy “sour cream”
 * 2 tsp. soy “bacon” bits

Directions
1. Preheat oven to 400°F. Bake potatoes until tender when pierced with a fork, about 1 hour.

2. Meanwhile, in medium saucepan, combine broccoli, salt and 2/3 cup water. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes. Drain well and set aside.

3. Remove potatoes from oven and cool slightly. Reduce oven temperature to 350°F. Line baking sheet with foil.

4. Cut each potato lengthwise in half. Scoop out flesh into medium bowl, leaving 1/2-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.

5. Heap filling into potato shells, packing lightly. Sprinkle 1/2 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.