Broccoli Cheddar Twice-Baked Potatoes with Bacon
Servings 6
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)
- 1½ cups extra sharp cheddar cheese, divided
- ½ cup sour cream
- 4 tbsp butter, softened or more, to taste
- Sea salt and freshly cracked pepper, to taste
Instructions
- Preheat the oven to 375 degrees.
- Wash the potatoes then poke a few holes with a fork or knife. Place into 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 large skillet and place the 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, gently scoop out the flesh into a mixing bowl, and mash with a hand masher until well smashed. Allow to cool.
- Set 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, the cooled mashed potato mixture. 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.