Loaded Baked Potato with Cheddar Broccoli and Bacon

I bought a couple of huge baking potatoes today and decided to make us a stuffed potato for lunch.  I thought a broccoli soup of sorts would be perfect and it was.  I chopped my bacon before cooking it but crumbled cooked bacon will work lovely too if you happen to have some leftover bacon waiting to be used.  I microwaved my potato today but feel free to cook them however you prefer.

  • 2 strips bacon – diced
  • 1 Tbs flour
  • 1 1/2 cups milk
  • 1 1/2 cups broccoli – chopped
  • 1 jalapeno – minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cheddar
  • 1/4 cup sour cream

Cook potatoes and set aside.  Meanwhile, cook bacon until crispy.  Set aside reserving about 1 Tbs of bacon fat in skillet. Add flour to bacon fat, stir and cook for about 1 minute.  Add milk and stir until thickened.  Add broccoli, jalapeno, salt and pepper.  Cook for about 4 minutes until broccoli is desired tenderness.  Stir in cheddar until melted; add sour cream.  Serve over 2 giant baked potatoes or 4 small ones and sprinkle with bacon.

Enjoy ~ Kimberly

Baked Potato Skins

Potato skins are so delicious and easy to make; need I say more!

Baked Potato Skins

  • small baking potatoes
  • salt and pepper
  • grated cheddar cheese
  • cooked bacon
  • paprika
  • garlic
  • sliced green onions
  • sour cream

Bake potatoes until tender; about 45 at 375 degrees worked well for us.  Let potatoes cool enough to be easy to handle.  Cut potatoes in half and scoop out centers leaving about a 1/4 inch of potato in skin.  Sprinkle potato skins with salt and pepper.  Add cheese, bacon, garlic, and paprika. Bake at 375 for 15 minutes; until cheese is melted and bubbly.  Broil for a couple of minutes if desired.  Serve with sour cream and green onion.

Enjoy ~ Kimerly