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.
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Serving Size: 1 Serving (602g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 909 | ||
Calories from Fat: 598 (66%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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