Broccoli Cheddar Spuds

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