Cheese, Broccoli and Bacon Stuffed Potatoes

These potatoes are a creation of mine. They are a cross between a loaded potato and a stuffed potato. They can be used as an appetizer or a side dish. Enjoy!

Cheese, Broccoli and Bacon Stuffed Potatoes
by Jennifer Carlisle

Ingredients
4 large Russet potatoes
olive oil
salt -to taste
2 cups fresh broccoli florets
1 cup shredded cheddar cheese
4 slices of bacon
3 tbsp butter
1 tsp salt
1/4 tsp pepper
1 tsp onion powder

Clean and dry potatoes. Pierce each potato with a fork a few times. Rub them with oil and sprinkle a little salt on to the potatoes.
Bake Potatoes at 375 degrees F for 60-80 min or until potatoes are tender and done. Allow to cool.
While the potatoes are baking; cook broccoli. Chop the broccoli into florets. Place broccoli in a pot of boiling water for 3-5 min. Then remove from boiling water and allow to cool.
Slice Potatoes in half lengthwise. Scoop out the center being careful not to break the skin.
Place the scooped out potato parts in a large bowl with the butter, 1 tsp salt, pepper and onion powder; mash together well.
Cook bacon pieces in a medium-large frying pan. Cook until crispy. Remove bacon and allow to cool on a paper towel lined plate. Once bacon has cooled; crumble into small pieces.
Assemble potatoes by scooping the potato filling back into the skins. Then top them with broccoli and cheese.
Place the stuffed potatoes on a baking sheet in a 350 degree oven for 20-30 min or until heated through.
Once they are done, remove from oven and top with bacon and serve.
*Adding a drizzle of sour cream or ranch dressing on top would taste great too!