Don't Panic Pantry: Smokey Loaded Twice Baked Potato (and a once smoked, once baked one too)

Why eat a regular potato when you can fill it with everything you like, pretend it's healthy because there's broccoli, and melt cheese over the top? Follow Noah on Instagram:   / galuten   Pre-Order a Personalized Copy of The Don’t Panic Pantry Cookbook!: https://nowservingla.com/products/pre... For a normal batch size, serving 6 people 3 large russet potatoes canola or any high heat oil salt pepper 1 big head of broccoli, broken into florets about a half stick of butter, unless you want to be careful about fat, in which case use less and cut it with olive oil or even yogurt about 8 ounces of freshly grated cheese of your choice (i prefer a smoked cheddar) 1/4 cup or so of sliced scallions, plus more to top half cup or so of sour cream, plus more to taste Preheat your oven to 450°F. Pierce the potatoes several times with a fork, coat them very lightly in oil and season them with salt. Lay a foil-lined tray on the bottom rack of the oven, then place the potatoes above it, directly on a wrack. Cook until crispy and fully cooked -- about 45 minutes to an hour, depending on a whole lot of factors. (Or...smoke them until fully cooked if you want to be extra cool.) Meanwhile, set a pot of heavily salted water to a boil. Cook the broccoli (you could also steam them for less water-log) until very, very soft -- like 5 minutes. Drain the broccoli, transfer it to a bowl and mash it up real nice with any tool you want. Once the potatoes are cooked, slice them in half lengthwise and gently scoop the insides out (once it is cool enough to handle), leaving an intact potato boat. Put the potato meat in the bowl with the broccoli. Place the boats on a greased parchment-lined baking sheet. Meanwhile, mash the potato guts up with the broccoli until well combined. Add about half of the grated cheese, the scallions, sour cream and butter. Mix it up, season it with salt and pepper to taste. Keep adding fat and salt until it tastes great. Divide the mixture evenly among the boats and top with the remaining cheese and some extra scallion bits. Reduce the oven heat to 425 and bake until the cheese is melted and lightly browned. Eat and be merry.