Wednesday, July 3, 2013

Broccoli, Cheddar, Bacon Twice Baked Potatoes


4 Russet Potatoes
4 Slices of Bacon
1 C Broccoli (cooked)
8 Oz Cheddar Cheese, shredded
1/2 C Sour Cream
3 Tbsp Chives
1 Clove Garlic, minced
4 Tbsp Milk

Preheat the oven to 400 degrees and place your bacon on a bakingsheet. Bake until they are browned, but not fully cooked. Take them out of the oven, let them cool and them cut each peice into medium size bites.
Place your russet potatoes on another baking sheet, and bake for 70 minutes, or until they are fully cooked
One the potatoes are finished cooking, take them out of the oven and set aside to cool
When the potatoes are cooled enough that you can hold them, slice them in half (lengthwise) and scoop out the insides, leaving only a small skin.
Place the insides of the potato in a large bowl. Add the sour cream, garlic, salt, pepper, milk, butter, broccoli, and 1/2 the cheese cheese to the bowl.
In an electric mixer or immersion blender, blend all of the ingredients together until mixed thoroughly
Spoon the potato mixture into the skin shells and top off with the remaining cheese, bacon, and paprika
Bake the potatoes in your oven at 450 degrees for 15-20 minutes