Name: Broccoli-Cheddar Potatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Broccoli-Cheddar Potatoes

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