Broccoli and Cheddar Twice-Baked Potatoes!

These colorful and delicious French fries are a good way to entice your most reluctant guests to eat broccoli! You can serve it on its own, with a small salad, or even with a piece of meat or fish. Your choice!
* Ingredients :
°4 hard potatoes
°20gm individual baking & roasting liquid
°1/2 red onion
°40 ml of white wine vinegar
°1 clove garlic
°200 grams of broccoli
°35 gm grated Emmental
°65g grated cheddar cheese
* Preparation :
Heat oven 230°C
Clean the potatoes with a vegetable brush and pierce the skin with a fork all over their surface.
Place the potatoes on a baking tray covered with aluminum foil
Tin paper (or parchment paper, but make sure it can withstand such heat first) and bake for 25 minutes.
Meanwhile, pickled onions are being prepared. Put the chopped onions in a bowl and cover with boiling water. Drain after one minute. In a small saucepan, heat white grape vinegar with half a garlic clove and a pinch of salt and pepper. When the vinegar begins to boil, remove from the heat and add the onion rings, pressing them well to the bottom. Leave it on for at least 30 minutes.
Remove the potatoes from the oven and brush them with Solo Bake & Roast liquid using a brush. Add a pinch of coarse salt to each potato and bake again for 30 minutes. (Cooking time may vary depending on the size of the potatoes, make sure they are soft with tongs or a fork, for example).
Meanwhile, prepare the filling. Bring a pot of water to a boil and cut the broccoli into small florets. Cook for 7 minutes with a pinch of coarse salt. Drain the broccoli and rinse it with cold water. In a bowl, combine broccoli,, half of the cheddar cheese, remaining minced garlic, salt, and pepper.
When the potatoes are ready, cut them lengthwise. Stuff with broccoli mixture and sprinkle with remaining cheddar cheese. Bake again for 5 minutes, on grill setting.
Put a little pickled onion on each potato before serving.
Enjoy !