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.