Twice-Baked Broccoli and Cheddar Potatoes

• Pierce the potatoes with a fork in several places, and cook them on a paper towel in the microwave on high power until they are tender (about 5 minutes per potato, but check and rotate every 5 minutes). (Note: If you prefer to bake the potatoes, bake them at 400 degrees for about 1 hour and 15 minutes.)
• Preheat the oven to 400 degrees.
• Meanwhile, on the stove top, steam the broccoli spears in a covered pot with about 1/2-inch of water for about 7 minutes until they are very tender. Drain the broccoli and finely chop it.
• When the potatoes are cooked, carefully slice them in half lengthwise (use oven mitts—they’re HOT) and scoop out most of the flesh, leaving about 1/4-inch layer of potato inside the skin.
• In a medium bowl, mash together the potato flesh, broccoli, butter or margarine, milk, salsa (optional), and 1 cup of the cheese.
• Mound the mixture back into the potato skins. (At this point you can refrigerate them for up to 24 hours.)
• Top them with the remaining cheese and bake them on a baking sheet for 6 - 8 minutes or until the potatoes are heated through and the cheese is melted.

Slow Cooker Directions

• For the potatoes: Pierce each potato several times with a fork and place in the slow cooker, stacking as necessary. Cook on low for 8 - 10 hours or on high for 4 - 5 hours.
• For the broccoli: A 3L or smaller slow cooker works best. The broccoli should fill the slow cooker by at least half, and preferably 2/3 - 3/4. Pour about 1/2-inch of water or broth into the bottom of the slow cooker, add broccoli, and cook on low for 3 - 4 hours, until soft. Drain off any remaining water before mixing the filling. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)