Twice Baked Bacon, Blue Cheese & Garlic Broccoli Potatoes

By Scout0421

Ingredients

• 4 large russet potatoes (about 3 lbs) scrubbed well
• Olive oil for rubbing on the potatoes
• 1/2 cup sour cream
• 6 tbsp unsalted butter, softened
• 1/4 cup milk
• 1/2 head broccoli florets
• 2 minced garlic cloves
• 8 oz crisp fried bacon, crumbled
• 1 cup crumbled blue cheese
• 2 tsp chopped fresh thyme leaves

Details

Servings 8

Preparation

Step 1

Preheat oven to 400.

Pierce the potatoes in several places with a fork and rub with olive oil. Place the potatoes directly on the oven rack to bake until they are tender when pierced with a knife, about 1 hour. Remove from the oven and cool slightly.

Break up the broccoli florets into bite-sized pieces, blanch, then saute with 1 tbsp olive oil and garlic.

Reduce the oven temperature to 375.

When the potatoes are cool enough to handle, cut them in half lengthwise and use a large spoon to scoop the flesh out into a large bowl, leaving a 1/2 inch thick shell. Add the sour cream, butter, milk, cheese, bacon, garlic, salt and pepper. Mash until all is incorporate. Scoop the filling into the shells, dividing it evenly among them.

Place the potatoes on a baking sheet and bake until the stuffing is golden and the potatoes are heated through, about 20 minutes.