Instructions: Separate broccoli head into florets; peel and stems, if using.

Preheat oven to 425 .

Rub the potatoes all over with the butter or margarine and bake in preheated oven for one hour, pricking them several times with a fork AFTER the first 30 minutes of baking.

Meanwhile, parboil the broccoli in a saucepan of boiling salted water for about 4 minutes, or until just tender. Drain in a colander and rinse with cold running water. Drain well again and chop coarsely.

At the end of the hour baking time, remove the baked potatoes from the oven; when JUST cool enough to handle, cut a lengthwise slice from the top of each potato. Then cut an X in the pulp of each potato, cut around the circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force the pulp through a ricer into a bowl . Add the butter, milk, and salt and pepper to taste. Beat the mixture until fluffy, then stir in the broccoli.

Mound the filling into the potato shells. At this point the stuffed potatoes can be refrigerated, covered lightly, for up to 24 hours.

Bake the potatoes on a baking sheet in a preheated 425 for 10 - 15 minutes

(if they are freshly made) or 20 - 30 minutes (if they have been refrigerated).

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