Cheddar Stuffed Potatoes

Ingredients

• 4 large baking potatoes
• 4 slices bacon, diced
• 2 cups broccoli florets (small pieces)
• 1/2 cup onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces sharp cheddar cheese, shredded, divided (1 1/2 cups)
• salsa (optional) or sour cream (optional)

Directions

1. 1

   Bake potatoes in preheated oven 55 minutes or until tender. Cool 10 minutes.

2. 2

   Meanwhile, cook bacon in large skillet until crisp. Remove bacon and set aside.

3. 3

   Pour off all but 1 tablespoon bacon fat. Cook broccoli and onion in drippings over medium high heat 8 to 10 minutes or until tender, stirring occasionally.

4. 4

   Holding potatoes with a pot holder, cut off top 14 of potato (lengthwise). Reserve top for another use. Scoop our potatoes into a large bowl leaving 1/4 inch shells.

5. 5

   Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in a cup cheese. Set aside.

6. 6

   Pace shells in 2 quart rectangular baking dish. Spoon potato mixture into potato shells, mounding over shells. Top with remaining cheese.

7. 7

   Bake in preheated 400 degree oven for 20 minutes or until heated through. Serve with salsa or sour cream, if desired.