Broccoli and Cheddar Twice-Baked Potatoes

Ingredients: 

• 4 large russet potatoes (10 to 12 oz each). Sub: Idaho baking potatoes.

• 2 cups finely chopped broccoli florets, lightly steamed. Sub: thawed frozen broccoli, patted dry.

• 1 1/2 cups sharp cheddar, shredded. Sub: mild cheddar, Colby, or half cheddar half Monterey Jack.

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