8 large baking potatoes
2 tablespoons olive oil
3/4 pound broccoli florets (5 cups)
1 large onion, finely chopped
4 cloves garlic, minced
2 cups grated low-fat Cheddar $
1/2 cup sour cream
1/4 cup milk
Salt and pepper
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife.
Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes.
Drain; rinse. Pat dry and roughly chop.
In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato.
Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.