Bacon, Broccoli and Cheese Stuffed Potatoes

1Pierce potatoes several times all over with a sharp knife.

2Place 2 potatoes on a microwave-safe plate. Microwave on High (100%) until potatoes are tenderwhen pierced, 10-12 minutes.

3Remove potatoes from microwave and set aside;keep warm. Repeat to cook remaining potatoes.

4While potatoes cook, place bacon in a 10- to 12-inch nonstick frying pan over medium high heat. Cook, stirring often, until bacon begins to brown, 5-6 minutes.

5Pour off and discard all but 1 tablespoon of fat from pan.

6Add broccoli to bacon and continue cooking until bacon is browned and crisp and broccoli is tendercrisp when pierced, about 5 more minutes. Remove from heat.

7Preheat oven broiler.

8Using oven mitts to protect your hands, cut a 1/2-inch thick lengthwise slice from the top of each potato.

9With a spoon, carefully scoop out the inside of each potato, leaving a shell about 1/2-inch thick; place shells on a baking sheet.

10Spoon potato filling into a large bowl and add bacon mixture, sour cream, and salt and pepper to taste. Mix well.

11Spoon filling back into potato shells and sprinkle evenly with cheese.

12Broil potatoes 4 inches away from heat until cheese is browned and bubbling, 2-3 minutes.

13Serve immediately.