| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 4 large russet potatoes (about 8 ounces each)
- 6 slices bacon, cut crosswise into 3/4-inch pieces
- 6 cups chopped broccoli florets (from 1 bunch broccoli)
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- Freshly ground pepper
- 4 scallions, chopped
- 1 1/2 cups grated cheddar cheese (about 6 ounces)
- 6 to 8 cups baby spinach
- Prepared vinaigrette, for serving
Instructions
- Preheat the broiler. 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.
- Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve 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 bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
- Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.
Nutrition Facts
| Calories | 715 |
| Total Fat | 46 grams |
| Saturated Fat | 25 grams |
| Cholesterol | 118 milligrams |
| Sodium | 1257 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 8 grams |
| Protein | 25 grams |
Reviews
Excellent recipe and easy to make! I substituted turkey bacon instead of regular bacon, it was delicious!! I had to brush some olive oil on potato skins because I did not have bacon fat to brush on them…..made the recipe healthier and was still yummy!
I made these without the spinach and they were very tasty and filling.
Excellent. Wasnt sure at first about broiling the bottoms too but it made the skin really crispy. We will make this again.