My MN Farmer

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Cheddar-Stuffed Potatoes

Cheddar-Stuffed Potatoes
  • 4 large baking potatoes
  • 4 bacon strips, diced
  • 2 cups small broccoli florets
  • ½ cup chopped onion
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ½ cups shredded sharp cheddar cheese
  • salsa or sour cream, optional

Bake potatoes at 400° F for 55 minutes or until tender; cool for 10 minutes. Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon with a slotted spoon; set aside. Drain all but 1 tbsp drippings. Cook broccoli and onion in drippings over medium-high heat for 8-10 minutes or until tender, stirring occasionally. Cut a thin slice off the top of each potato. Scoop out the pulp leaving a thin shell. In a bowl, mash pulp with bacon vegetable mixture, salt and pepper. Stir in 1 cup cheese. Spoon into potato shells. Place in a baking dish. Top with remaining cheese. Bake, uncovered at 400° F for 15-20 minutes or until heated through. Serve with salsa or sour cream if desired.



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