|Oh my, these are fabulous and a 1/2 of a triple-baked potato|
with your favorite main dish will be utmost satisfying...
Prep: 5 Mins. |
Bake 30 Mins.
Posted by Sandra
1) Par-Bake in Microwave
1 large russet potato, scrubbed and pierced
2) Finish Baking in Oven
pinch of garlic powder
pinch of onion powder
3) Baked a Final Time Stuffed
1 strip bacon, cut into ½” strips
2 tablespoons spanish onion, chopped
1 small clove of garlic, minced
3 tablespoons frozen broccoli florets, thawed, and chopped
3 tablespoons sour cream
2 heaping tablespoons cheddar cheese, grated
kosher salt and ground pepper to taste
--2 tablespoons cheddar cheese, grated
Preheat oven to 350 degrees.
Scrub and pierce potato, and par-bake in microwave on high for 5 minutes. Carefully remove from microwave (it’ll be hot), and place on a sheet of tin foil. Spray the potato all over with baking spray, and sprinkle lightly with garlic and onion powder all over, then roll up and place in preheated conventional oven for 15 minutes.
Meanwhile, place a medium skillet over medium-heat, and brown bacon until crispy. Remove bacon to a paper towel lined saucer, reserving drippings. Add the onion to skillet, and saute until translucent. Add the garlic and saute for 30 seconds. Add the broccoli, sour cream, 2 tablespoons cheddar cheese, and kosher salt and ground pepper, to taste, and remove from heat.
Remove the potato from the oven, unwrap from tin foil, and using tongs cut the potato in half lengthwise. Using a tablespoon, scoop out flesh while leaving ¼” of the walls of the potato intact. Place the scooped out potato flesh into skillet, and mash the mixture with a fork, then stir to combine. Generously stuff the potato halves with the filling, and top with remaining cheddar cheese, and bake on a foil-lined baking sheet for 12 to 15 minutes, until warmed through and cheese on top has melted. Remove from oven, and sprinkle with crispy bacon. - Enjoy!