Stuffed Baked Potatoes
November 15, 2016
Think of your favorite cheesy, broccoli and bacon stuffed potatoes but for a crowd! Read the whole recipe before you begin-- if you get all the parts prepped and ready, the whole meal will take less than 30 minutes to prepare.
1Turn the oven to 375, then prep all the ingredients. Scrub and peel your potatoes (if using red, fingerling or tiny taters, you can leave the skin on), and chop into 1-1.5" pieces. Break the broccoli into small florets and rinse well. Mince your garlic and grate the cheese. Chop the bacon (if using) and slice the shallots. Chop the butter into very small pieces (it helps if it's really cold) and then scatter all over the bottom of a baking dish (at least 8" x 5") or casserole.
2Add the potatoes to a pot with some salted water (the level of the water should just cover the potatoes) and bring to a boil. Reduce heat and simmer for 7 minutes. Add the broccoli and simmer, covered, for an additional 2 minutes. Drain and discard the water.
3While the potatoes and broccoli are cooking, add the bacon (or oil/butter if making vegetarian version) to skillet over medium high heat and cook for 5 minutes. Add the shallots and salt into the bacon and stir well, coating in the bacon grease, and cook till slightly softened (an additional 2-3 minutes.) Add in the garlic, cook for 1 more minute, and then turn off heat.
4Pour the potatoes and broccoli into your prepared casserole/baking dish. Top with the shallot and bacon, and then the grated cheese.
5Bake for 10-15 minutes in your hot oven*. Serve with greek yogurt or sour cream-- this is definitely essential, otherwise it might be a little dry.
*When we made this, we baked it uncovered for 15 minutes, but the potatoes were a bit dry. The greek yogurt helped a lot and it was delicious. The next time we try this, we might bake it covered in tinfoil for 10 minutes, and then 5 without (or 2 under the broiler.) If you try any of these variations (or another one!) leave a comment and let us know how it goes!