Broccoli Cheddar Twice-Baked Potatoes with Bacon

We love twice-baked potatoes and I make them often. Recently, I tried switching it up by stuffing them with steamed broccoli, extra sharp cheddar, and bacon crumbles. My family was divided on this broccoli cheddar twice-baked potatoes with bacon recipe. My husband and son thought they would be better without the broccoli and my daughter and I thought they were delicious and paired nicely with flank steak and roasted tomatoes.

Broccoli Cheddar Twice-Baked Potatoes with Bacon

Ingredients:

• 4 Idaho russet potatoes
• 4 slices of bacon, cut into pieces
• 1 cup broccoli florets
• Olive oil, to taste, if desired (brush the outside of the empty potato skins, if desired)
• 1 ½ cups extra sharp cheddar cheese, divided
• ½ cup sour cream
• 4 tbsp butter, softened
• Sea salt and freshly cracked pepper, to taste

How to Make Broccoli Cheddar Twice-Baked Potatoes with Bacon

Preheat the oven to 375 degrees.

Wash the potatoes then poke a few holes with a fork or knife.  Place in the oven and bake for 60 minutes, until fork-tender and cooked through.

Remove from the oven and let them cool but don’t turn off the oven.

While the potatoes are baking, cook the bacon pieces in a large skillet over medium heat until cooked through and crisp, about 5-7 minutes.

Remove from the skillet and place bacon crumbles on a paper towel lined plate to soak up the grease. Set aside.

While the potatoes are baking, steam the broccoli for 7 minutes then drain and rinse with ice water to stop the cooking process and to preserve the bright green color. Set aside to cool. Chop into smaller bits.

When potatoes are done cooking, allow them to cool for about 10 minutes.

Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl; mash with a hand masher until well smashed. Place the empty potato halves on a baking sheet.

Brush a bit of olive oil on the outside of the potato skin if desired.

Add 3/4 cup of the cheese, sour cream, bacon crumbles, butter, sea salt, and freshly cracked pepper, to taste. Mix thoroughly.

Add the broccoli pieces and stir until well combined.

Divide the potato mixture evenly between all 8 potato skin halves or discard 1-2 of the halves and make 6 or 7 heaping potato halves.

Sprinkle the tops of each potato equally with the remaining cheese.

Place into the oven and bake for 20-25 minutes. Serve immediately. Enjoy.