Twice baked potatoes stuffed with mushrooms, broccoli, cheese and bacon or any leftovers in the fridge.
Course Side Dishes
Cuisine American
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 300kcal
Ingredients
Russet potatoes - 4, scrubbed clean
Broccoli - 1/2 cup, cooked and chopped
Bacon - 1/2 cup, cooked and chopped
Onion - 1 medium, chopped and caramelized
Butter - 1 tbsp
Mushrooms - 1/2 cup, chopped
Garlic- 2 cloves, crushed
Cheese - 3/4 cup, shredded
Chives - 1/4 cup, chopped
Olive oil - 2 tbsp
Salt and pepper to taste
Instructions
Preheat oven to 400
Place scrubbed clean, unpeeled potatoes on a baking sheet and bake for 1 hour. Cool
While potatoes bake, cook the bacon and chop into small pieces.
Melt the butter in a pan and caramelize the chopped onions along with the chopped mushrooms.
Cut a long oval in the top of the baked, cooled potato and carefully remove much of the cooked potato.
In a large bowl, place the cooked, scooped out potato, the chopped broccoli, caramelized onions and mushrooms, crushed garlic, olive oil, salt and pepper to taste and half of the shredded cheese. Mix gently.
Stuff the potato mixture back into the cooked potatoes. Top with the remaining cheese, bacon and sprinkle the chopped chives.
Place on a baking sheet and bake at 400 for 15-minutes. Serve