°4 large potatoes
°200g broccoli florets
°12 cl sour cream or natural yoghurt
°100 g grated cheddar cheese + 25 g for garnish
°3 tbsp finely chopped fresh chives
°1/2 tsp salt
First heat your oven to 180° and line a baking sheet with aluminum foil.
Then prick the potatoes several times with a toothpick and place them on the plate.
Then put the baking sheet in the oven for 60 minutes.
Boil water in a saucepan then put the broccoli florets in a steamer basket, place it on the saucepan and cook for 5 minutes.
At the end of cooking the potatoes, cut the upper third of each potato then empty the inside, leaving just the skin.
Put the potato flesh in a bowl, mash it with a fork to make a puree, add the cream – or yoghurt – broccoli, cheese, chives and salt on top.
Mix everything with the spatula then distribute in the shells of the 4 potatoes, sprinkle them with a little grated cheddar.
Place them on the baking sheet then put them in the oven to cook for 12 minutes.
Finally here is your dish of potatoes stuffed with cheese, sprinkle with the chopped chives, serve and good appetite to all.