Description
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Ingredients
- 6 russet potatoes
- 12 strips bacon
- 1 pound broccoli florets
- ¾ cup diced red bell pepper
- ½ cup water
- 1 cup sour cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups grated Cheddar cheese
- 8 green onions, chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pierce each potato with a paring knife and roast in the oven until tender
- about 1 hour
- depending on the size of your potatoes.
- Meanwhile
- dice up bacon. Heat a saute pan over medium heat and cook bacon until crispy
- about 7 minutes. Remove bacon and set aside
- leaving bacon fat in the pan.
- Return the saute pan with reserved bacon fat to the heat. Cook broccoli and red pepper for 2 minutes. Add water and allow to cook until water has evaporated. Remove from heat and set aside.
- When potatoes are done cooking
- remove and allow to cool enough to handle. Cut them in half and scoop out a portion of the insides with a spoon
- leaving about a 1/4-inch border on the skins.
- Mix scooped-out potato with 1/2 of the bacon
- broccoli-red pepper mixture
- sour cream
- salt
- pepper
- and 1/2 of the Cheddar together in a bowl.
- Divide the filling and add it back into the potato skins.
- Return stuffed potatoes to the oven and bake until heated through
- 10 to 12 minutes. Remove and top with remaining bacon
- Cheddar
- and green onions.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 12