Cheesy Potato Skins

Step 1 -If freshly baked, allow the baked potatoes to cool.

Step 2 -Preheat the broiler.

Step 3 -Once cool enough to handle, cut the potatoes in half lengthwise.

Step 4 -Scoop the centers of the potato halves, leaving about 1/2-inch layer of the potato flesh in the skins. Reserve the scooped potato flesh for another use.

Step 5 -Evenly brush the potato skins and the flesh with the melted butter.

Step 6 -Place the potatoes on a baking sheet, skin-side down, and broil them until their flesh is lightly browned, about 4-6 minutes.

Step 7 -Sprinkle the flesh of the potatoes evenly with 1 package of the shredded cheddar cheese.

Step 8 -Broil the potatoes until the cheese is melted, about 1-2 minutes.

Step 9 -Transfer the potato skins from the oven and keep them warm.

Step 10 -In a bowl, add the remaining freshly shredded block of the cheddar cheese and the cornstarch and toss to combine.

Step 11 -In a small saucepan over medium heat, add the evaporated milk, the salt, and the cheddar-cornstarch mixture and cook, while stirring with a wooden spoon, until the cheese is completely melted, and the sauce becomes smooth.

Step 12 -Add the hot sauce and whisk to combine.

Step 13 -On a serving plate, add the potato skins.

Step 14 -Top each of the potato skins with some of the broccoli and then drizzle them with the cheese sauce.

Step 15 -Serve the potato skins topped with the sour cream and the red pepper flakes.