LOADED TWICE BAKED POTATOES

I love this recipe. It's so quick and easy!  You can customize each potato with everyone’s favorite toppings!

Loaded Twice Baked Potato

Serves 4

Ingredients

• 4 Russet Potatoes

• 4 Tbsp Salted Butter, melted

• 2 Tbsp Sour Cream, plus extra to serve with potatoes

• 2 Tbsp Heavy Cream

• ½ Tsp Salt

• ¼ Tsp Black Pepper

• ½ c Brocolli, florets 

• 4 cooked slices of Bacon, crumbled

• 1 c Shredded Cheese of your choice, divided

• ¼ c Scallions, diced, divided

Directions

Preheat the oven to 400°F

1. Scrub the potatoes and poke with a fork/knife.

2. Add the potatoes to a  rimmed sheet pan into the oven and cook for about an hour, if they are very large they may take alittle longer or smaller a little less time.

3. While the potatoes are cooking, add the broccoli to a bowl with about 1 tbsp water and microwave for 3 minutes, set aside.

4. Once the potatoes are done, take them out of the oven and let them cool a bit (about 5 minutes), then slice them in half lengthwise.

5. Scoop out as much of the potato flesh that you can and add to a medium sized bowl - be careful not to tear the skin.  Add the melted butter, sour cream, salt and pepper using a potato masher to mash.  Add the heavy cream, broccoli, bacon, half of the shredded cheese and half of the scallions then gently fold into the potatoes.   

6. Add the potatoes to a rimmed sheet pan lined with aluminum foil and sprayed with cooking spray.  Fill the potato shells with the mashed potato mixture. Top the potatoes with the remaining cheese.

7. Bake for 10 minutes or until the cheese is melted and golden.

8. Top with a heaping tbsp of sour cream and the rest of the diced scallions.