Double Baked Potato with Broccoli Cups

These Double Baked Potatoes with Broccoli is a favorite with my family. I have baked these many times at home and even for family gatherings. They always turned out delicious and was very well received by many. Because they are mainly made up of potato and cheese it will be quite popular with young kids. As the broccoli is hidden within the mashed potatoes and under the cheese, fussy kids never need to know they are having their vegetables  and lovin' em'!!

Ingredients ( 12 servings)
EVOO
6 medium sized potatoes, scrubbed clean
1 and half cups small broccoli florets, washed
2/3 cup veg stock
2 cups cheddar cheese for mixing with the mashed potato
1 cup of cheddar cheese for topping
red chilli flakes
Salt and Pepper

Method
Preheat oven to 400 deg F and oil a flat baking tray.
Rub olive oil, salt and pepper over all the 6 washed potatoes and bake for 45 mins or till the inside is cooked when you prick them.
In the meantime, steam the broccoli florets for 3-4 mins in microwave high.
Let them cool for 15 mins, then cut them horizontally (sideways) in half.
Spoon out the potato flesh into a mixing bowl  being careful not to tear the soft skin.
In the mixing bowl, pour in the veg stock  and add in the  2 cups cheese, steamed broccoli florets  and mix well.
Season with salt and pepper.
Scoop the flesh back into the potato skin cups and place the cups in muffin oven tray so that there is support and they don't topple over.
Top the potato cups with more cheddar cheese, sprinkle with chili flakes and bake 30 mins till the top is golden brown. 
Sere warm with any Pasta dishes or any other western style dishes. Great for parties!