My MN FarmerCheddar-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.
