Ingredients:
- 8 medium russet potatoes
- 1 c. sour cream
- 1 bowl (12 oz.) McAlister’s broccoli cheddar soup
- 1 lb. broccoli, cut into small florets (1” or less)
- 1 ½ c. shredded cheddar cheese blend
- ⅓ c. unsalted butter, softened
- salt and pepper
- 1 c. cooked, crumbled bacon (optional)
- 4 green onions, sliced
Directions:
- Preheat oven to 450ºF.
- Wash potatoes, place on cookie sheet, and bake for 45 minutes.
- Remove from oven and allow to cool for 20 minutes.
- Cut potatoes length-wise.
- Carefully use a spoon to scoop out the center of each into a medium sized mixing bowl, leaving ¼ of an inch of potato in the skins.
- Place potatoes halves cut-side down on a parchment-lined cookie sheet. Brush skins with olive oil and season with salt and pepper.
- Return to oven and bake for 15 minutes.
- Remove potato skins from oven and carefully flip them hollow-side up.
- Into the bowl of scooped potato, add soup, sour cream, butter, and ½ cup of cheese. Mix thoroughly. Season with salt and pepper to taste.
- Fold in broccoli florets.
- Spoon potato mixture into potato skins and sprinkle with bacon, if desired.
- Top with remaining shredded cheese.
- Return to oven and bake for 20 minutes. Garnish with green onion.