Double-Stuffed Baked Potatoes

Double-Stuffed Baked Potatoes
Servings: 8 Prep 25 mins Bake 400°F 1 hr 15 mins


  • 8 russet or baking potatoes (about 3/4 pound each)
  • 8 slices bacon
  • 1 bunch green onions, sliced
  • 4 cups cooked broccoli florets
  • 2/3 cup reduced-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Make It

1. Heat oven to 400 degrees 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.

2. 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.

3. 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.

4. 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 degrees F oven, or microwave until heated through.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 422, Fat, total (g): 14, carb. (g): 63, fiber (g): 7, pro. (g): 13, Percent Daily Values are based on a 2,000 calorie diet.