- 2 very large russet potatoes
- 4 slices uncured bacon, cooked and crumbled
- 1 cup chopped steamed broccoli florets – tender but not mushy
- 1-2 chopped scallions
- 3 Tbsp softened butter
- 1/3 cup sour cream
- ¼ cup shredded cheddar cheese
- ¼ cup shredded Swiss cheese
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp milk
- Salt and Pepper to taste
Steam the broccoli just until tender, taking off the heat when still a bit crisp but tender. Chop into ½ inch pieces and set aside. Fry the bacon until crisp and drain on paper towel. Crumble and set aside.
Scrub the potatoes and bake at 375 for 1 ¼ hours or until done. Allow to cool enough to handle and slice a very small sliver of peel off the top to expose the potatoes inside. Reduce heat to 350 degrees.
Scoop out the cooked potato, being careful not to break the skin, leaving a nice ‘shell’ to fill. Place the cooked potatoes in a glass bowl and add the butter, salt and pepper to taste, and smash with a potato masher. Add the sour cream, cheeses (reserve some cheese for the top), scallions, and milk and mix until combined. Add the bacon (reserving some for topping) and chopped broccoli, mixing just enough to incorporate into the potato…not too much or you’ll smash the broccoli. Taste for seasoning and fill the potato shells…mounding them up until the filling is gone. Top with the reserved cheese and bacon.
Bake at 350 degrees on a baking sheet for 25-35 minutes or until the cheese is melted and slightly golden brown on top. Allow to cool for at least 5 minutes as the filling is very hot and you’ll likely burn your mouth if you eat them right out of the oven.