Broccoli-Cheddar Potatoes

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

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

  1. 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.
  2. 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.
  3. Add the broccoli to the boiling water and cook 3 minutes, then drain.
  4. 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.
  5. 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.