Twice Baked Garden Potatoes

These are so good with Bourbon Pork Chops.

4 lrg Baking Potatoes
1/4 C Onions – chopped
1/4 C Celery – Chopped
1/4 C Broccoli – separated
2 T Carrot – shredded
4 T Butter
2 T Milk
Salt
Pepper
1/4 C Cheese – grated (can be omitted)
1/2 Tsp Chives – chopped
Bacon Bits – garnish

Heat oven 350º Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. In small saucepan cook vegetables in butter until onions begin to soften. Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. Whip potatoes, milk, salt and pepper (to taste) until a few small lumps remain add in vegetables and mix well.
Fill each potato skin shell with whipped veggie mix, top with cheese and bake at 350º for 10 minutes. Garnish with Chives and Bacon Bits
(These can also be made ahead of time and add 10 more minutes to last baking)