Broccoli Stuffed Twice-Baked Potato

Ingredients

• 1 russet potato
• 2 teaspoons olive oil
• 1 large garlic clove
• minced
• 12 teaspoon red pepper flakes
• 1 cup broccoli
• finely chopped
• 14 cup water
• salt and pepper
• to taste

Instructions

1. Preheat oven to 400 degrees.
2. Scrub your potato and pierce the skin in 1-2 places with a knife.
3. Bake for 50 - 60 minutes or until the inside is soft.
4. Remove potato from oven and lower heat to 350.
5. While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
6. Saute for about 1 minute on medium heat.
7. Add broccoli and toss with the garlicky olive oil.
8. Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
9. Cut cooled potato in half lenghtwise.
10. Scoop out the middle, leaving about 1/4 inch of potato around the skin.
11. Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
12. Add salt and pepper to taste.
13. Refill the potato shell with the mixture and palce on a baking sheet.
14. Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.