Description
A delicious twist on traditional potato skins, filled with steamed broccoli, cheddar cheese, and topped with crispy bacon and green onions.
Ingredients
Scale
- 5–6 small russet potatoes
- 1 head of broccoli, chopped and steamed
- ½ cup shredded cheddar cheese
- 3–4 slices of bacon, cooked until crispy and chopped
- 3–4 stalks of green onions, chopped
- Sour cream or Greek yogurt for serving
Instructions
- Preheat your oven to 400°F. Wash and scrub the potatoes, then dry them thoroughly.
- Pierce each potato a few times with a fork and place them on a lined baking sheet. Bake for 1 hour.
- While the potatoes are baking, steam the broccoli. After steaming, mix it with a little butter, salt, and pepper to taste.
- Prepare the bacon by cooking it on the stovetop or baking it in the oven.
- Once the potatoes are done, allow them to cool slightly before slicing them in half. Scoop out most of the potato centers, leaving the skins intact.
- Place the empty potato skins back on the baking sheet. Season them with a bit of sea salt, then fill them with chopped steamed broccoli and shredded cheddar cheese. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
- Remove from the oven, top with crumbled bacon, and sprinkle with chopped green onions. Serve as is or with a dollop of Greek yogurt or sour cream on top. Enjoy!
Notes
- You can use the scooped-out potato to make mashed potatoes.
- Feel free to add more toppings like jalapeños or additional cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg