Name: Loaded Baked Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 6-8 strips bacon; 6 medium-large russet potatoes, scrubbed well; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 pound fresh broccoli, cut into florets (or use frozen); 8 ounces grated sharp cheddar cheese; Sour cream; Fresh chives; 1 baked potato, diced; 1 tablespoon olive oil; 1/2 teaspoon seasoned salt; Eggs, for serving

1 Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

2 Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15 to 20 minutes. Check the bacon around the 18-minute mark. Some types of bacon cook faster than others. (See How to Make Bacon in the Oven for full details.) While the bacon bakes, scrub potatoes well and then stab each potato about 10 times with a fork to prevent the possibility of a potato exploding in the oven. (It can happen!) Remove the bacon from the oven; transfer to a paper towel-lined plate.

3 I ncrease the heat to 400°F . Place potatoes on a baking sheet, drizzle well with olive oil, and sprinkle with coarse salt. Bake potatoes for about an hour until the skins are shriveled slightly and the potatoes are very tender. (See How to Bake a Potato for more details.)

4 While the potatoes bake, cook your broccoli. Bring a large pot of water to a boil. Add a big pinch of salt to the water to season it. Add broccoli to the water and boil for 3 minutes until the broccoli is just tender, but not mushy at all. Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.

5 Once your potatoes are baked, let them cool slightly so you can handle them. Cut each potato down the center, being careful not to cut all the way through. Then cut two perpendicular cuts near the end of each potato; this will allow you to open each potato up easier. I like to use a small paring knife to slice up the interior of the potato, making it easier to unfold and stuff.

6 Sprinkle some cheese over the potato. I like a lot of cheese but feel free to use as much or as little as you’d like. Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Sprinkle the broccoli with more cheese and more broccoli or bacon depending on the size of the potato and the size of your appetite!

7 Place the stuffed potato back in the oven for 5 to 10 minutes to really melt the cheese and warm the fillings.

8 Top the warm potatoes with sour cream and chives and serve. Leftovers: Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries!

9 Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs. Did you love the recipe? Give us some stars and leave a comment below!