Clinton switches up your typical potato skins!
BROCCOLI CHEDDAR POTATO SKINS
6 small Russet potatoes
1 1/2 sticks unsalted butter (melted)
3 cups broccoli florets
1 cup cheddar cheese
sour cream (to garnish)
hot sauce (to garnish)
6 slices bacon (crumbled, to garnish)
fresno chilies (thinly sliced, to garnish)
chives (thinly sliced, to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400 ºF. Line two baking sheets with foil.
Place the potatoes on the lined baking sheet, brush with melted butter and season with salt and pepper. Place in the oven to bake for 35 minutes, or until softened. Remove from oven and let cool. Cut each potato in half, lengthwise. Scoop out the flesh of each potato half, leaving a 1/4-inch of potato on each skin. Reserve the potato flesh for future use.
Toss the broccoli with 2 tablespoons melted butter, season with salt and pepper. Place in the oven and roast for 15 minutes. Remove from oven and set aside until ready to use.
Set the oven to broil. Pour about 1 tablespoon of butter into each potato skin. Season with salt and pepper. Place back in the oven and broil until the skins are slightly crispy and golden brown, about 3 to 5 minutes.
Fill each potato skin with broccoli and top with cheddar cheese. Place in the oven to broil until the cheese has melted, about 2 minutes. Cut each potato in half crosswise.
To Serve: Dollop a spoonful of sour cream on each potato skin along with a dash of hot sauce. Serve crumbled bacon, fresno chilies and chives on the side.
Tip: Use the insides of the potato to make mashed potatoes or thicken a soup.