Twice-Baked Potatoes with Broccoli

Ingredients

• 96 ounces baking potatoes with a fork
• 1 serving coarse salt 
• 2.5 pounds broccoli trimmed cut into florets
• 0.8 cup butter unsalted softened ()
• 0.3 cup olive oil extra virgin extra-virgin
• 1 serving pepper freshly ground

Equipment

• bowl
• baking sheet
• oven
• wire rack
• pot
• blender
• potato masher
• aluminum foil
• kitchen towels
• potato ricer

Directions

1. Preheat oven to 400 degrees.
2. Bake potatoes until tender, about 1 hour.
3. Let cool slightly on a wire rack.
4. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil.
5. Add 1 tablespoon salt.
6. Add broccoli, and cook until very tender, about 8 minutes.
7. Transfer to ice-water bath to stop cooking.
8. Drain well. Set aside.
9. Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl.
10. Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together.
11. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops.
12. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes.
13. Serve immediately.