- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 4
- large Russet potatoes (about 23; 4 pounds total), scrubbed and dried
- 8
- slices Compliments Regular bacon, chopped
- 1 1/2 cups
- coarsely chopped Compliments Broccoli Florets
- 1/3 cup
- Lucerne® Sour Cream
- 1/2 cup
- Sensations Old Shredded Cheddar Salt and freshly ground pepper
Method
- Step 1
- Pierce potatoes several times all over with a sharp knife.
- Step 2
- Place 2 potatoes on a microwave-safe plate. Microwave on High (100%) until potatoes are tenderwhen pierced, 10-12 minutes.
- Step 3
- Remove potatoes from microwave and set aside;keep warm. Repeat to cook remaining potatoes.
- Step 4
- While 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.
- Step 5
- Pour off and discard all but 1 tablespoon of fat from pan.
- Step 6
- Add 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.
- Step 7
- Preheat oven broiler.
- Step 8
- Using oven mitts to protect your hands, cut a 1/2-inch thick lengthwise slice from the top of each potato.
- Step 9
- With a spoon, carefully scoop out the inside of each potato, leaving a shell about 1/2-inch thick; place shells on a baking sheet.
- Step 10
- Spoon potato filling into a large bowl and add bacon mixture, sour cream, and salt and pepper to taste. Mix well.
- Step 11
- Spoon filling back into potato shells and sprinkle evenly with cheese.
- Step 12
- Broil potatoes 4 inches away from heat until cheese is browned and bubbling, 2-3 minutes.
- Step 13
- Serve immediately.
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