- Prep Time
- 10 mins
- Total Time
- 40 mins
- large Russet potatoes (about 23; 4 pounds total), scrubbed and dried
- slices Compliments Regular bacon, chopped
- 1 1/2 cups
- coarsely chopped Compliments Broccoli Florets
- 1/3 cup
- Lucerne® Sour Cream
- 1/2 cup
- Sensations Old Shredded Cheddar Salt and freshly ground pepper
Pierce potatoes several times all over with a sharp knife.
Place 2 potatoes on a microwave-safe plate. Microwave on High (100%) until potatoes are tenderwhen pierced, 10-12 minutes.
Remove potatoes from microwave and set aside;keep warm. Repeat to cook remaining potatoes.
While potatoes cook, place bacon in a 10- to 12-inch nonstick frying pan over medium high heat. Cook, stirring often, until bacon begins to brown, 5-6 minutes.
Pour off and discard all but 1 tablespoon of fat from pan.
Add broccoli to bacon and continue cooking until bacon is browned and crisp and broccoli is tendercrisp when pierced, about 5 more minutes. Remove from heat.
Preheat oven broiler.
Using oven mitts to protect your hands, cut a 1/2-inch thick lengthwise slice from the top of each potato.
With a spoon, carefully scoop out the inside of each potato, leaving a shell about 1/2-inch thick; place shells on a baking sheet.
Spoon potato filling into a large bowl and add bacon mixture, sour cream, and salt and pepper to taste. Mix well.
Spoon filling back into potato shells and sprinkle evenly with cheese.
Broil potatoes 4 inches away from heat until cheese is browned and bubbling, 2-3 minutes.
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