Tomato & Broccoli Stuffed Potato

Ingredients

• 4 potatoes (cooked with skin on)
• 1/2 cup broccoli (diced or chopped)
• 1/2 cup tomato (diced or chopped)
• 1/4 cup bacon (pieces or bits)
• 1/4-1/2 cup parmesan cheese
• 1/2 cup heavy cream (milk optional substitute)
• 1 teaspoon onion (chopped)
• 1/4 teaspoon garlic (minced or powder)
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon basil
• 1/2 teaspoon tarragon
• olive oil or peanut oil
• butter-flavored cooking spray
• cheddar cheese (grated)

Directions

1. 1

   Heat your oven to Hi broil.

2. 2

   Butter spray, salt and basil a non-stick cooking tray.

3. 3

   Cut oval openings into the cooked potatoes and core out the inside leaving them to resemble soup bread bowls.

4. 4

   Lightly butter spray the inside of the potato bowls and place on seasoned cooking tray.

5. 5

   On medium heat, olive/peanut oil a sauteing pan and add the broccoli, tomato, bacon, and Parmesan.

6. 6

   Stir in the onion, garlic, pepper, salt, basil, and tarragon and let simmer for 3-5 minutes.

7. 7

   Reduce to low heat and stir in the heavy cream until a mashed firmness is achieved.

8. 8

   Remove from heat and spoon into buttered potato bowls.

9. 9

   Generously shower stuffed potatoes with Cheddar and place into oven for 3-5 minutes or until cheese is to desired toasted melt.