broccoli-cheddar potatoes

★★★★★ 1 Review
★★★★★ 1 Review
serves 4
cook time 40 Min

Ingredients For broccoli-cheddar potatoes

  • kosher salt
  • 4 lg
    russet potatoes, (about 8 ounces each)
  • 6 slice
    bacon, cut crosswise into 3/4 inche pieces
  • 6 c
    broccoli florets, chopped
  • 4 Tbsp
    unsalted butter, softened
  • 1/2 c
    sour cream
  • freshly ground pepper
  • 4
    scallions, chopped
  • 1 1/2 c
    cheddar cheese, shredded (about 6 ounces)
  • 8 c
    baby spinach
  • prepared vinaigrette, for serving
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How To Make broccoli-cheddar potatoes

  • 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, about 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 lenthwise, 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 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.
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