4 medium potatoes, boiled
½ cup broccoli florets, finely chopped, steamed
½ cup carrots, finely chopped, steamed
1 ¼ cup grated Cheddar cheese, divided
½ cup sour cream
2 spring onions, sliced
Salt, mustard powder & freshly ground pepper, to taste
Carefully cut off the top third of the boiled potatoes; reserve the tops for another use.
Scoop out the insides into a bowl. Place the potato shells in a small baking dish.
Add 1/2 cup Cheddar, sour cream, salt, mustard and pepper to the potato insides and mash with a fork or potato masher.
Add onions, broccoli and carrots to the potato mixture; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.
Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.