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Cheddar Stuffed Potatoes

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INGREDIENTS

  • 4 large baking potatoes
  • 4 slices bacon, diced
  • 2 cups small broccoli florets
  • 1/2 cup chopped onion
  • 1/2 tsp. salt
 

DIRECTIONS

  • 1

    Bake potatoes in preheated 400°F oven 55 minutes or until tender; cool 10 minutes. Meanwhile, cook bacon in large skillet until crisp. Remove bacon with slotted spoon; set aside. Pour off all but 1 tablespoon drippings. Cook broccoli and onion in drippings over medium-high heat 8 to 10 minutes or until tender, stirring occasionally.

  • 2

    Cut off top one-fourth of potato (lengthwise) holding potatoes with a pot holder; reserve for another use. Scoop out potatoes into large bowl leaving 1/4-inch shells. Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in 1 cup cheese; set aside.

  • 3

    Place shells in 2-quart rectangular baking dish. Spoon vegetable mixture into potato shells, mounding over shells; top with remaining cheese. Bake in a preheated 400°F oven 20 minutes or until heated through. Serve with salsa or sour cream, if desired.

Cheddar Stuffed Potatoes
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SUMMARY

  • Prep Time: 35 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 392

Total Fat 30.8g

Saturated Fat 13.5g

Trans Fat 11.6g

Polyunsaturated Fat 2.3g

Cholesterol 67mg

Sodium 1061mg

Carbohydrates 12g

Protein 16g

Dietary Fiber 3g

Vitamin A 111%

Vitamin C 39%

Calcium 328%

Iron 1%