Mile High Loaded Baked Potatoes
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
39
Sweetness
63
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Smoked Bacon (chopped)1 bunch
Broccoli (cut into florets)10 tbsps
Unsalted Butter (1 1/4 sticks)2 cups
Sour Cream (1 pint)2.5 cups
Yellow Cheddar (grated extra-sharp)Directions:
1
Preheat the oven to 350 degrees F
2
Use a fork to poke holes in the potatoes and place on a baking sheet
3
Bake until cooked through, about 1 hour
4
Use a sharp knife to test for doneness; it should easily cut into the center
5
Meanwhile, in a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes
6
Drain on a towel-lined plate, then crumble and set aside
7
Bring a large pot of lightly salted water to a boil; prepare an ice water bath
8
Cook the broccoli florets in the boiling water until crisp-tender, 2 to 3 minutes
9
Drain and transfer to the ice bath, then drain again
10
To serve the potatoes, make a cut through the top of each and push both ends together to fluff the potatoes
11
Season with salt and pepper, then top each with 1 tablespoon butter, a dollop of sour cream, 1/4 cup broccoli, 1/4 cup Cheddar, 2 tablespoons crumbled bacon and 1 tablespoon chopped chives
12
Return to the oven until the cheese melts, about 10 minutes