Ingredients
4 medium to large Russet Potatoes
2 tablespoons olive oil or vegetable oil
Kosher salt
6 slices bacon
1 small broccoli crown cut in bite size florets
¼ cup butter
½ cup sour cream
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack Cheese
Kosher salt and freshly ground black pepper to taste
2 green onions sliced
Instructions
Preheat oven to 400 degrees. Cover a small baking sheet with parchment paper.
Rub the potatoes with olive oil and generously sprinkle with coarse salt. Place the potatoes on the baking sheet. Bake 45-60 minutes or until fork tender. Let them cool a bit before slicing a thin skin off the top. It should be thin enough so most of the potato is left but deep enough to gently scoop out most of the potato flesh.
While the potatoes are baking cover a large rimmed baking sheet with parchment paper or aluminum foil for easy clean up. Lay the bacon slices in a single layer on the paper. Place in a 375 degree preheated oven for about 14 minutes or until your desired crispiness. Using tongs remove the bacon from the cookie sheet and place on paper towels to drain. Coarsely chop the bacon and set it aside.
Add the broccoli to a microwaveable bowl with about 1/4 cup water. Cover with plastic wrap and cut 2 small vents in the wrap. Microwave for 2 minutes and let it sit for several minutes. Remove from the microwave and place in a colander to drain well.
Scoop out the potato flesh and combine it with half the bacon, the steamed broccoli, butter, sour cream, 1/2 cup cheddar cheese, and 1/2 cup Monterey Jack Cheese. Using a spoon stir to combine. Season with kosher salt and fresh ground black pepper to taste. Spoon the mixture into the hallowed out potato skins. Top with the remaining cheese and bake at 375 degrees for about 12-15 minutes or until the cheese is melted and the potatoes are heated through. Top with the remaining chopped bacon and sliced green onions.