Twice-Baked Potatoes with Bacon, Broccoli, and Cheddar
 
Prep time
Cook time
Total time
 
Serves: 4-8
Ingredients
  • 4 russet potatoes, scrubbed and patted dry
  • ½ cup milk
  • 2 Tbsp butter, softened
  • 2 cups broccoli, chopped into tiny florets
  • 8 strips bacon, chopped into small pieces
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 350°F.
  2. Bake potatoes for 1 hour and 20 minutes, then remove from oven and let cool to the touch.
  3. Slice potatoes in half and scoop the insides into a large bowl, leaving about ¼ of an inch around the shell. Place empty shells back in the oven for about 10 minutes to crisp up. Turn the oven up to 400°F.
  4. Mash the potatoes; add in the milk and butter, and continue mashing until smooth.
  5. Place the broccoli florets on a large, microwave-safe plate and fill the plate with a bit of water. Microwave for 4-5 minutes, until broccoli is nicely steamed, then drain the water from the plate.
  6. Saute bacon in a medium skillet until crisp; remove from skillet and pat away the grease.
  7. Add steamed broccoli, bacon, cheese, and salt and pepper to the mashed potatoes, stirring until just combined. Stuff the shells with potato mixture and bake for another 15-20 minutes until cheese has melted and tops are golden. Serve.
Recipe by Port and Fin at https://portandfin.com/twice-baked-potatoes-stuffed-with-bacon-broccoli-cheddar/