Description
This Loaded Potato Bowl recipe hits all the right notes for us. It's super simple, healthy, easy to adjust and there's something in it for everyone in the family to find interesting.
Ingredients
Units
Scale
- 4 medium russet potatoes
- 2 cups chopped broccoli florets
- 4 slices bacon
- 2 Tbsp. unsalted butter, room temperature, divided
- 1/2 tsp. table salt, divided
- 1 cup shredded cheese (such as Colby, Monterey jack, cheddar, etc.)
- 1/2 cup chopped scallions
- 1/2 cup sour cream
Instructions
- Scrub potatoes well under cold water and pierce all over with a fork. Bake the potatoes either in a 350°F oven for about 1 hour, or wrap in damp paper towels and microwave for about 5 minutes (both cooking methods may take a bit longer, depending on the size of the potatoes and the appliances). Once cooked, cut a small incision in the potatoes lengthwise to let steam escape. Cool for 5 minutes.
- Meanwhile, bring a medium pot of water to a bowl and cook broccoli until tender, 3-4 minutes. Drain and cool at room temperature.
- Add bacon to a large skillet (nonstick, cast iron or stainless steel) and cook the bacon over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate and cool for about 5 minutes. Roughly chop.
- To assemble a loaded potato bowl, place a potato in a bowl and cut in half lengthwise. Add 1/2 tablespoon of the butter and mash the butter, along with 1/8 teaspoon (about 1 pinch) of the salt, until well combined and light and fluffy. Top with 1/4 cup of the cheese then sprinkle with bacon, broccoli and scallions and dollop with sour cream.
Notes
Store leftover potatoes in an airtight container for 3-4 days.
All toppings may be made ahead, though we recommend cutting the scallions just before serving.
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- Prep Time: 10 min.
- Cook Time: 25 min.
- Category: Main
- Method: Baking
- Cuisine: American