Cheddar, Broccoli & Bacon Stuffed Potatoes
INGREDIENTS
- 4 large baking potatoes
- 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
- 4 slices bacon, diced, cooked crisp
- 2 cups small broccoli florets, cooked crisp-tender
- 1/2 cup thinly sliced green onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Salsa or sour cream (optional)
DIRECTIONS
- 1
Bake potatoes in preheated 400° F oven 55 minutes; cool 10 minutes. Cut slice off top of each (lengthwise) and scoop out potato with a spoon, leaving 1/4-inch thick shell.
- 2
Mash potato. Mix cheese and bacon; set aside 1/4 cup mixture. Stir in broccoli, onion, salt, pepper and remaining cheese mixture into mashed potato; mound into reserved potato skins. Place in a shallow baking pan. Sprinkle with reserved cheese mixture.
- 3
Bake in preheated 400°F oven 20 minutes or until heated through. Serve with salsa or sour cream, if desired.
SUMMARY
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
HELPFUL HINTS
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 428
Total Fat 15.6g
Saturated Fat 7.8g
Trans Fat 4.0g
Polyunsaturated Fat 0.5g
Cholesterol 46g
Sodium 555g
Carbohydrates 55g
Protein 18g
Dietary Fiber 6g
Vitamin A 112g
Vitamin C 61g
Calcium 323g
Iron 3g
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