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Broccoli and Cheddar-Stuffed Baked Potato Bake

Prep 20 min
Total 2 hr 15 min
Ingredients 8
Servings 12

Cheddar, broccoli and bacon are stuffed into baked potato skins to create a delicious side dish or main meal – perfect for parties or family dinners. MORE+ LESS-

Ingredients

small russet potatoes (about 2 lb total or 1/3 lb each)

1/2

cup sour cream

cups shredded sharp Cheddar cheese (8 oz)

cups frozen broccoli florets, thawed and cut into 1-inch pieces

cup chopped cooked bacon

1/4

teaspoon salt

1/4

teaspoon pepper

Chopped fresh chives, if desired

Steps

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1

Heat oven to 400°F. Scrub potatoes; prick all over with fork. Place directly on oven rack. Bake 45 to 50 minutes or until easily pierced with fork. Remove from oven; let stand 30 minutes to cool slightly. Reduce oven temperature to 350°F; spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

Cut baked potatoes in half lengthwise, scoop out insides to within 1/8 inch of skin, and transfer to medium bowl. Mash; stir in sour cream, 1 cup of the Cheddar cheese, the broccoli, bacon, salt and pepper.
3

Fill potato skins with about 1/3 cup potato mixture each, and place filling side up in baking dish. Top with remaining 1 cup Cheddar cheese. Bake 30 to 35 minutes or until cheese is melted and potatoes are heated through. Top with chopped fresh chives.

Expert Tips

Russet potatoes vary in size and weight. Using a smaller size works best for this recipe. Buying a 5-lb bag of russet potatoes will be your best bet for getting consistently sized potatoes.
These are great for serving to a crowd. Feel free to customize your mix-ins by changing your shredded cheese or type of bacon.