Potatoes!! 🥔 @thejoshelkin @garron_music

Ingredients

• 4 Russet Potatoes (large, scrubbed clean)
• 4 slices Bacon (cooked crisp and crumbled)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 cup Sour Cream
• 2 tbsp Fresh Chives (chopped)
• 2 tbsp Unsalted Butter (softened)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for sautéing)
• 2 cloves Garlic (minced)
• 1 small Yellow Onion (diced)
• 2 tbsp All-Purpose Flour
• 1 cup Evaporated Milk
• 2 cups Chicken Stock (low‑sodium)
• 2 cups Broccoli Florets (fresh or frozen)
• 1.5 cups Sharp Cheddar Cheese (shredded)
• 1 tsp Hot Sauce (adjust to taste)

Instructions

1. Bake the Potatoes

   Preheat the oven to 425°F. Scrub the potatoes, pat dry, and place them directly on a baking sheet. Bake for 45 minutes, or until the skins are crisp and a fork slides easily into the center.

   Time: PT45M

   Temperature: 425°F

2. Cool and Scoop

   Remove the potatoes from the oven and let them cool on a wire rack for about 10 minutes. Slice off the top 1/2 inch, then scoop out the flesh, leaving a 1/4‑inch shell. Reserve the flesh in a mixing bowl.

   Time: PT10M

3. Prepare the Potato Filling

   To the reserved potato flesh add crumbled bacon, onion powder, garlic powder, sour cream, chopped chives, softened butter, salt, and pepper. Mash until smooth and creamy.

   Time: PT10M

4. Pipe the Filling Back

   Transfer the mashed mixture to a piping bag (or a Ziploc bag with a corner cut off) and pipe it back into the potato shells, filling them completely. Set the filled potatoes aside on the baking sheet.

   Time: PT5M

5. Sauté Aromatics for Soup

   In a saucepan over medium heat, add olive oil, then sauté the minced garlic and diced onion until translucent, about 3 minutes.

   Time: PT5M

6. Make the Roux

   Sprinkle the flour over the softened aromatics and stir continuously for 2 minutes to cook out the raw flour taste.

   Time: PT2M

7. Add Liquids and Simmer

   Gradually whisk in the evaporated milk followed by the chicken stock, ensuring a smooth consistency. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

   Time: PT5M

8. Incorporate Broccoli

   Add the broccoli florets to the simmering broth. Cook for 5 minutes, or until the broccoli is tender but still bright green.

   Time: PT5M

9. Finish the Soup with Cheese and Heat

   Stir in the shredded cheddar cheese until fully melted. Add hot sauce, then taste and adjust salt or pepper if needed.

   Time: PT3M

10. Combine and Final Bake

    Ladle the hot cheddar broccoli soup into each stuffed potato shell, filling them to the top. Return the baking sheet to the oven and bake at 375°F for 10 minutes, until the soup is bubbling and the potato skins are golden.

    Time: PT10M

    Temperature: 375°F

11. Serve

    Remove from the oven, let stand 2 minutes, then garnish with extra chives or a drizzle of hot sauce if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

22g

Carbohydrates

45g

Fat

28g

Fiber

6g