°4 large potatoes
°200g broccoli florets
°12 cl sour cream or natural yoghurt
°100 g grated cheddar cheese + 25 g for garnish
°3 tbsp finely chopped fresh chives
°1/2 tsp salt
First heat your oven to 180° and line a baking sheet with aluminum foil.
Then prick the potatoes several times with a toothpick and place them on the plate.
Then put the baking sheet in the oven for 60 minutes.
Boil water in a saucepan then put the broccoli florets in a steamer basket, place it on the saucepan and cook for 5 minutes.
At the end of cooking the potatoes, cut the upper third of each potato then empty the inside, leaving just the skin.