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

Ingredient Substitutions

• Instead of Russet Potatoes: sweet potatoes
• Instead of Bacon: smoked turkey bacon, vegetarian bacon
• Instead of Onion Powder: finely minced fresh onion (use less)
• Instead of Garlic Powder: 1 clove fresh garlic, minced
• Instead of Sour Cream: Greek yogurt, vegan sour cream
• Instead of Fresh Chives: green onions, parsley
• Instead of Unsalted Butter: margarine, vegan butter
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: 1 tsp garlic powder
• Instead of Yellow Onion: white onion
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Evaporated Milk: whole milk, coconut milk (for dairy‑free)
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Broccoli Florets: cauliflower florets
• Instead of Sharp Cheddar Cheese: Gruyère, vegan cheddar
• Instead of Hot Sauce: red pepper flakes, chipotle sauce

Equipment Needed

• Oven
• Baking Sheet
• Aluminum Foil (optional)
• Knife
• Cutting Board
• Mixing Bowl
• Potato Masher
• Piping Bag or Ziploc Bag
• Saucepan
• Whisk
• Measuring Cups and Spoons
• Spatula
• Timer (optional)

Critical Steps — Do Not Skip

• Bake potatoes until fully tender (step 1).
• Cook the flour roux without lumps (step 6).
• Melt cheddar cheese slowly to avoid grainy texture (step 9).
• Final bake ensures the soup and potato filling meld (step 10).

Chef Tips from the Video

• Crisp the bacon on a paper towel to keep the filling from getting soggy.
• Use a small offset spatula to smooth the potato mash inside the shells for a professional look.
• For extra heat, finish with a drizzle of sriracha or chipotle hot sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Potato skins can be frozen without soup for up to 1 month; reheat and add fresh soup when serving.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Bake the potatoes a day ahead, store the shells and flesh separately, and reheat before filling.
• The cheddar broccoli soup can be made up to 2 days in advance; reheat gently and add cheese at the end.

Frequently Asked Questions