Twice Baked Potatoes - cooking recipe

Ingredients

baking potatoes
8 to 16 oz. sour cream (depends on number of potatoes)
8 to 16 oz. shredded Cheddar cheese (depends on number of potatoes)
1 small onion or scallions
chives, sprinkle to taste
salt and pepper to taste
chopped broccoli (optional)

Preparation

Bake potatoes first and then open foil but leave potato in the foil for support.
Slice the potato lengthwise and scoop out with a spoon.
Mix with all other ingredients into a mashed texture. Refill the potato shell and leave open.
Top with extra Cheddar cheese and bake again about 10 to 15 minutes until good and hot and the cheese begins to brown slightly.