Recipe from Mark’s, Houston.
3 medium Idaho or other baking potatoes
6 florets broccoli
6 florets cauliflower
6 ounces sour cream
3 tablespoons unsalted butter, softened
6 ounces white cheddar, cut in 1/2-inch chunks
6 tablespoons sliced green onions (whole stem)
1 tablespoon Lea and Perrins Worcestershire sauce, or to taste
6 dashes Tabasco sauce, or to taste
salt and ground black pepper to taste
Preheat oven to 400 degrees and bake potatoes until done, about 45 to 60 minutes. Meanwhile simmer broccoli and cauliflower in lightly salted water until tender. Plunge into ice water to stop cooking process. Drain, break into smallish pieces, and set aside.
Cut potatoes in half, scoop out the insides, and reserve the “shells.” In a mixing bowl, rice or mash the potatoes with sour cream and butter to desired consistency. Stir in cheese, green onions, broccoli, and cauliflower. Season with Worcestershire, Tabasco, salt, and pepper. Spoon mixture back into shells, mounding attractively. Reheat at 350 degrees for 10 to 15 minutes before serving.
To serve, slice pork about 1/3 inch thick. Place a potato half on each plate and medallions of pork to the side.