Broccoli & Cheddar Potato Skins
These broccoli & cheddar potato skins are so good and a classic that you can't go wrong with! They're easy to make and the best little appetizer or side. I mean how can you go wrong with this delicious flavor combo? We absolutely loved them and I hope you do too!
Servings: 4
Ingredients
- 5-6 small russet potatoes
- 1 head of broccoli chopped & steamed
- ½ cup shredded cheddar cheese
- 3-4 slices bacon slices cooked until crispy & chopped
- 3-4 stalks green onions chopped
- sour cream or greek yogurt for serving
Instructions
- Preheat your oven to 400F degrees. Wash and scrub your potatoes, and then dry.
- Pierce your potatoes with a fork a few times before baking. Place on a lined baking sheet. Bake for 1 hour.
- While the potatoes are cooking, go ahead and steam the broccoli. I steamed mine and then mix it with a little butter, salt, and pepper.
- You can also go ahead and prepare the bacon by either cooking it on the stovetop or baking it in the oven!
- Let cool a little and then slice your potatoes in half. Scoop out most of the centers. Leave the potato skins on the same pan for filling and reheating! If you want to reserve the insides, you could basically make mashed potatoes by mashing the potato insides on the stovetop with butter, milk, sour cream, garlic, salt and pepper!
- When the potato skins are prepped, season with a little sea salt. Fill with the chopped steamed broccoli and cheddar cheese. Bake in the oven for 10-15 minutes until the cheese is nice and bubbly.
- Remove for the oven, top with crumbled bacon and sprinkle with green onions! Serve as is or with a scoop of greek yogurt or sour cream on top! Enjoy!
Notes
For Making Ahead: You can go ahead and prepare the potato skins and let them cool a day or hours ahead. You can also pre-make the broccoli and bacon. Then just assemble and heat with the cheese and toppings when you're ready!
For Storing: Once cooled, store leftovers in the fridge for 2-3 days.