Bacon, Broccoli and Cheese Stuffed Potatoes

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 4


  1. 4 large Russet potatoes (about 23; 4 pounds total), scrubbed and dried
  2. 8 slices Compliments Regular bacon, chopped
  3. 1 1/2 cups coarsely chopped Compliments Broccoli Florets
  4. 1/3 cup Lucerne® Sour Cream
  5. 1/2 cup Sensations Old Shredded Cheddar
  6. Salt and freshly ground pepper


  1. Pierce potatoes several times all over with a sharp knife. 
  2. Place 2 potatoes on a microwave-safe plate. Microwave on High (100%) until potatoes are tenderwhen pierced, 10-12 minutes. 
  3. Remove potatoes from microwave and set aside;keep warm. Repeat to cook remaining potatoes.
  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.
  5. Pour off and discard all but 1 tablespoon of fat from pan. 
  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.
  7. Preheat oven broiler.
  8. Using oven mitts to protect your hands, cut a 1/2-inch thick lengthwise slice from the top of each potato. 
  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. 
  10. Spoon potato filling into a large bowl and add bacon mixture, sour cream, and salt and pepper to taste. Mix well. 
  11. Spoon filling back into potato shells and sprinkle evenly with cheese.
  12. Broil potatoes 4 inches away from heat until cheese is browned and bubbling, 2-3 minutes. 
  13. Serve immediately.