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Ingredients

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Directions

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  • Heat oven to 400°F. Prick potatoes several times with fork. Place in microwave oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let cool 15 minutes.

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  • While potatoes are baking, cook bacon in a large skillet over high heat until crisp, about 7 minutes. Transfer bacon to paper-towel-lined plate; crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and cook until softened, about 1 minute; cool.

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  • Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in large bowl, mash, and stir in bacon, onion, broccoli, sour cream, butter, salt, and pepper.

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  • Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place 4 potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. Store remaining potatoes in container with lid and freeze.

To reheat:

Thaw potatoes in refrigerator overnight. Place on baking pan, and cook 25 minutes in a 350°F oven, or microwave until heated through.

Nutrition Facts

422 calories; 14 g total fat; 63 g carbohydrates; 7 g fiber; 13 g protein;

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