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Loaded Bacon & Broccoli Potato Recipe

Looking for a hearty, comforting dish that’s perfect as a side or even a main course? These loaded bacon and broccoli potatoes are the answer! With crispy bacon, tender broccoli, and gooey melted cheese, they bring together all the flavors you love in one delicious, satisfying meal. Whether you’re serving them at a family dinner, a holiday gathering, or as a quick weeknight meal, these loaded potatoes will not disappoint!

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mats
  • Knife and chopping board
  • Mixing bowls
  • Potato masher or fork
  • Oven-safe casserole dish (optional)

Ingredients

  • 4 large russet potatoes scrubbed and pierced with a fork
  • 1 cup fresh broccoli florets chopped into small pieces
  • 6 slices of bacon cooked and crumbled
  • 1 1/2 cups shredded cheddar cheese or your favorite cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Green onions chopped (for garnish)
  • Olive oil for drizzling

Instructions

  • Preheat the Oven:
  • Preheat your oven to 400°F (200°C). Place the pierced potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
  • Prepare the Broccoli:
  • While the potatoes are baking, steam or blanch the broccoli florets until they are tender, about 3-4 minutes. Drain well and set aside.
  • Cook the Bacon:
  • Cook the bacon slices in a skillet over medium heat until crispy. Remove from the skillet, crumble, and set aside.
  • Prepare the Potato Filling:
  • Once the potatoes are done, remove them from the oven and allow them to cool slightly. Slice each potato lengthwise and scoop out the insides into a bowl, leaving a small border of potato around the edges to maintain the skin’s integrity.
  • Mash the scooped-out potato with a fork or potato masher. Add the butter, sour cream, milk, salt, and pepper, and mix until smooth and creamy.
  • Assemble the Loaded Potatoes:
  • Stir in the cooked broccoli, crumbled bacon, and 1 cup of shredded cheese into the mashed potato mixture. Taste and adjust seasoning with salt and pepper, if needed.
  • Fill the Potato Skins:
  • Spoon the creamy mixture back into the hollowed-out potato skins, distributing it evenly among the potatoes. Top each with the remaining cheese.
  • Bake Again:
  • Place the stuffed potatoes back onto the baking sheet and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve:
  • Once baked, remove the potatoes from the oven and garnish with chopped green onions for a fresh, flavorful finish.