Mile High Loaded Baked Potatoes

Name: Mile High Loaded Baked Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 10 servings
Ingredients: 10 baking potatoes (about 5 pounds); 1 pound smoked bacon, chopped; Kosher salt and freshly ground black pepper; 1 bunch broccoli, cut into florets; 10 tablespoons (1 1/4 sticks) unsalted butter; 2 cups (1 pint) sour cream; 2 1/2 cups grated extra-sharp yellow Cheddar; 1/2 cup plus 2 tablespoons chopped chives

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Level: Easy

Total: 1 hr 20 min
Active: 25 min

Yield: 10 servings

Level: Easy

Total: 1 hr 20 min
Active: 25 min

Yield: 10 servings

Ingredients

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10 baking potatoes (about 5 pounds)

1 pound smoked bacon, chopped

Kosher salt and freshly ground black pepper

1 bunch broccoli, cut into florets

10 tablespoons (1 1/4 sticks) unsalted butter

2 cups (1 pint) sour cream

2 1/2 cups grated extra-sharp yellow Cheddar

1/2 cup plus 2 tablespoons chopped chives

Directions

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Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Use a fork to poke holes in the potatoes and place on a baking sheet. Bake until cooked through, about 1 hour. Use a sharp knife to test for doneness; it should easily cut into the center.
Meanwhile, in a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Drain on a towel-lined plate, then crumble and set aside.
Bring a large pot of lightly salted water to a boil; prepare an ice water bath. Cook the broccoli florets in the boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to the ice bath, then drain again.
To serve the potatoes, make a cut through the top of each and push both ends together to fluff the potatoes. Season with salt and pepper, then top each with 1 tablespoon butter, a dollop of sour cream, 1/4 cup broccoli, 1/4 cup Cheddar, 2 tablespoons crumbled bacon and 1 tablespoon chopped chives. Return to the oven until the cheese melts, about 10 minutes.