Cheddar Broccoli Twice Baked Potato

Ingredients

• 4 pieces Large Russet Potatoes (scrubbed, baked whole)
• 4 pieces Bacon Strips (cooked crisp and crumbled)
• 1/2 cup Sour Cream (full‑fat)
• 2 tbsp Unsalted Butter (softened, cut into cubes)
• 2 tbsp Chives (finely chopped)
• 1/2 tsp Garlic Powder (optional, for extra flavor)
• 1/2 tsp Onion Powder (optional)
• 1 tsp Salt (to taste)
• 1/4 tsp Black Pepper (freshly ground)
• 2 tbsp Unsalted Butter (for sautéing soup base)
• 1 cup Onion (diced)
• 2 pieces Garlic Cloves (minced)
• 2 tbsp All-Purpose Flour (for roux)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Evaporated Milk (canned)
• 2 cups Broccoli Florets (fresh or frozen)
• 2 cups Cheddar Cheese (shredded, sharp)
• 1 tsp Hot Sauce (optional, for spice)
• to taste Salt (for soup seasoning)
• to taste Black Pepper (for soup seasoning)

Instructions

1. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

2. Bake Potatoes

   Place the scrubbed russet potatoes directly on the baking sheet and bake for 45 minutes, or until a fork slides in easily.

   Time: PT45M

   Temperature: 400°F

3. Cook Bacon

   While potatoes bake, lay bacon strips on a separate pan and cook over medium heat until crisp. Transfer to paper towels and crumble.

   Time: PT10M

4. Prepare Soup Base

   Melt 2 tbsp butter in a saucepan over medium heat. Add diced onion and minced garlic; sauté 5 minutes until translucent.

   Time: PT5M

5. Make Roux

   Sprinkle 2 tbsp flour over the softened onions, stirring constantly for 2 minutes to cook out the raw flour taste.

   Time: PT2M

6. Add Liquids

   Gradually whisk in 2 cups chicken stock followed by 1 cup evaporated milk. Bring to a gentle simmer and cook 5 minutes, stirring occasionally, until slightly thickened.

   Time: PT5M

7. Incorporate Broccoli and Cheese

   Add 2 cups broccoli florets; cook 3 minutes until bright green and tender. Stir in 2 cups shredded sharp cheddar until fully melted. Add 1 tsp hot sauce, then season with salt and pepper to taste.

   Time: PT3M

8. Cool Potatoes

   Remove baked potatoes from the oven and let them cool on a rack for about 10 minutes until safe to handle.

   Time: PT10M

9. Scoop and Mash Potato Flesh

   Slice the top off each potato, then scoop out the interior, leaving roughly a 1/4‑inch thick shell. Transfer the flesh to a mixing bowl.

   Time: PT5M

10. Mix Potato Filling

    To the potato flesh add crumbled bacon, 1/2 cup sour cream, 2 tbsp softened butter, 2 tbsp chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy.

    Time: PT5M

11. Pipe Filling Back Into Shells

    Transfer the potato‑bacon mixture to a piping bag (or a Ziploc bag with a corner snipped) and pipe it back into the potato shells, filling them evenly.

    Time: PT5M

12. Add Cheddar Broccoli Soup

    Spoon the hot cheddar broccoli soup into each filled potato, filling to the top. The soup will act as a decadent topping.

    Time: PT3M

13. Final Bake

    Return the stuffed potatoes to the baking sheet and bake for 15 minutes, or until the soup is bubbling and the tops are lightly golden.

    Time: PT15M

    Temperature: 400°F

14. Serve

    Remove from oven, let stand 2 minutes, then garnish with extra chives if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

5g