Ingredients Edit

Directions Edit

  1. Preheat oven to 400°F.
  2. Bake potatoes until tender when pierced with a fork, about 1 hour.
  3. Meanwhile, in medium saucepan, combine broccoli, salt and ⅔ cup water.
  4. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes.
  5. Drain well and set aside.
  6. Remove potatoes from oven and cool slightly.
  7. Reduce oven temperature to 350°F.
  8. Line baking sheet with foil.
  9. Cut each potato lengthwise in half.
  10. Scoop out flesh into medium bowl, leaving ½-inch-thick shells.
  11. With fork, mix “cheese” and “sour cream” into potato flesh; fold in cooked broccoli.
  12. Season with salt and freshly ground pepper to taste.
  13. Heap filling into potato shells, packing lightly.
  14. Sprinkle ½ teaspoon “bacon” bits over each, pressing into place.
  15. Set stuffed potatoes on prepared baking sheet and bake until “cheese” has melted and filling is heated through, about 20 minutes.
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