Broccoli And Cheddar Stuffed Baked Potato Bake Recipe

Ingredients

6

small russet potatoes (about 2 lb total or 1/3 lb each)

1/2

cup sour cream

2

cups shredded sharp Cheddar cheese (8 oz)

2

cups frozen broccoli florets, thawed and cut into 1-inch pieces

1

cup chopped cooked bacon

1/4

teaspoon salt

1/4

teaspoon pepper

Chopped fresh chives, if desired

Preparation

Heat oven to 400°F. Scrub potatoes; prick all over with fork. Place directly on oven rack. Bake 45 to 50 minutes or until easily pierced with fork. Remove from oven; let stand 30 minutes to cool slightly. Reduce oven temperature to 350°F; spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Cut baked potatoes in half lengthwise, scoop out insides to within 1/8 inch of skin, and transfer to medium bowl. Mash; stir in sour cream, 1 cup of the Cheddar cheese, the broccoli, bacon, salt and pepper.

Fill potato skins with about 1/3 cup potato mixture each, and place filling side up in baking dish. Top with remaining 1 cup Cheddar cheese. Bake 30 to 35 minutes or until cheese is melted and potatoes are heated through. Top with chopped fresh chives.