There's something about foggy days and being surrounded by sick people that just create a craving for Twice-Baked Potatoes, an ultimate comfort food that is worthy of a meal on its own.
(Not that we would dare eat only one dish during a meal, but I'll share more on that later!)
2 large Russet potatoes
1 small head broccoli
sprinkling of garlic salt
2-3 T. butter
about 1/2 cup sour cream, more to taste
kosher salt and freshly ground pepper, to taste
3-4 green onions, sliced
1 c. shredded cheddar cheese
3 slices bacon, chopped and cooked (optional)
Preheat oven to 350 degrees Fahrenheit. Place potatoes right on the rack for about 45 minutes to an hour, until they start to soften. Then poke them all over with a fork to keep them from exploding. Bake for another 15 minutes to 30 minutes, until skin begins to wrinkle.
Meanwhile, cut the broccoli into 1/2-inch pieces and place in a microwave-safe container with a couple of tablespoons of water and a sprinkling of garlic salt. Cover and microwave for 1 to 1-1/2 minutes so broccoli is still firm but slightly cooked.
When potatoes are cooked remove from the oven and allow to cool for 10-15 minutes. Cut a slit in the top, then carefully scrape out the flesh into a large bowl. Mash the potatoes with butter, sour cream, salt and pepper. Add more sour cream if needed to create the right consistency.
Stir in broccoli, green onions and about two-thirds of the cheddar cheese, then carefully spoon mixture back into the potato skins. Top with bacon, if using, and cheese. Return to oven and back for 20-30 minutes. To brown up the cheese, turn on broiler for last 5 minutes or so.