- Kosher salt
- 4 large russet potatoes (about 8 ounces each)
- 6 slices bacon, cut crosswise into 3/4-inch pieces
- 6 cups chopped broccoli florets (from 1 bunch broccoli)
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- Freshly ground pepper
- 4 scallions, chopped
- 1 1/2 cups grated cheddar cheese (about 6 ounces)
- 6 to 8 cups baby spinach
- Prepared vinaigrette, for serving
Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.
Add the broccoli to the boiling water and cook 3 minutes, then drain.
Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.
Per serving: Calories 715; Fat 46 g (Saturated 25 g); Cholesterol 118 mg; Sodium 1,257 mg; Carbohydrate 53 g; Fiber 8 g; Protein 25 g
Photograph by Antonis Achilleos
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