Ingredients

The following ingredients have 4 Servings
  • 4 russet potatoes
  • 1/2 cup sour cream
  • 2 ounces cream cheese, softened
  • 2 - 4 tablespoons chicken broth, as needed
  • 6 ounces chopped broccoli florets, steamed
  • 1 cup cheddar cheese, grated
  • 1 green onion, sliced
  • 8 slices cooked bacon, crumbled

Instruction

  • Preheat oven to 375 degrees F.
  • Using a fork, pierce the potatoes all over. Cook the potatoes until tender. (See this link for the instructions I like best for making a perfect baked potato.)
  • Or you can simply use the “baked potato” function on your microwave if you prefer.
  • Cut the potatoes in half and scoop out the insides into a medium sized bowl.
  • Reserve the potato shells and place on a baking sheet.
  • Combine the potato insides with the sour cream and cream cheese and mash using a fork or a potato ricer.
  • Stir in the broth as needed until you reach your desired consistency.
  • Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
  • Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese.
  • Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted.