Baked potatoes with broccoli and cheese.
Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
While potatoes are cooking, cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Discard the grease and wipe out the skillet.
Add the broccoli to the boiling water and cook 3 minutes, then drain.
Halve the potatoes lengthwise, then scoop the flesh into a large bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with a little olive oil if desired. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
Mash the potato flesh with the butter and sour cream; season with salt and pepper to taste. Toss in the broccoli, green onions, bacon and half of the cheddar.
Turn the potato shells cut-side up in the skillet. Stuff the broccoli mixture and sprinkle with the remaining cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (602g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 598 (66%)|
|Amt Per Serving||% DV|
|Total Fat 66.4g||89 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 120.9mg||37 %|
|Sodium 787.7mg||27 %|
|Potassium 1935.7mg||51 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 46.7g|
|Protein 29.1g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 909
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