4 large russet potatoes
135 g (1½ cups) broccoli, in small florets
1 tbsp vegetable oil
1 tbsp garlic flower
175 g (6 oz) pancetta, sliced or diced
60 g (¼ cup) margarine
260 g (1 cup) plain lactose-free Greek yogurt
2 tbsp salted herbs from the Lower St. Lawrence
10 g (¼ cup) fresh chives, snipped or 1 tbsp dried
1 block (250 g) Bergeron Mild Gouda cheese, grated
Salt and pepper to taste
Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
Carefully wash the potatoes and cut them in half lengthwise. Place them on the baking sheet and bake in the middle of the oven for 30 minutes or until the potatoes are tender.
Meanwhile, combine broccoli florets, oil, and garlic flower in a bowl. Halfway through cooking the potatoes, spread the broccoli on the baking sheet.
Over medium heat, sauté the pancetta for about 8 minutes in a skillet. Set aside on a paper towel.
Coarsely chop broccoli with a knife.
Scoop out the flesh from the potatoes, keeping about 1.25 cm (½ inch) at the bottom.
In a large bowl, mash scooped-out flesh with margarine using a potato masher or fork. Add broccoli, half of the pancetta, yogurt, salted herbs, half of the chives and half of the grated cheese. Mix well and season with salt and pepper.
Spoon the mixture back into the potatoes. Sprinkle with remaining cheese, pancetta, and chives.
Place the potatoes on the baking sheet and bake for 5 to 10 minutes, until the cheese is melted.
Serve with a spring salad.