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1
Preheat the broiler.
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2
Bring a pot of salted water to a boil.
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3
Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
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4
Cook the bacon in a large ovenproof skillet until crisp.
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5
Drain on paper towels.
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6
Pour the fat into a bowl; wipe out and reserve the skillet.
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7
Add the broccoli to the boiling water and cook 3 minutes, then drain.
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8
Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell.
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9
Place the shells cut-side down in the skillet and brush with the reserved bacon fat.
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10
Transfer the skillet to the broiler; broil until golden, about 3 minutes.
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11
Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste.
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12
Toss in the broccoli, scallions, bacon and half of the cheddar.
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13
Turn the potato shells cut-side up in the skillet.
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14
Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese.
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15
Broil until the cheese melts, 3 to 4 minutes.
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16
Toss the spinach with the dressing; serve with the potatoes.
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17
Per serving: Calories 715; Fat 46 g (Saturated 25 g); Cholesterol 118 mg; Sodium 1,257 mg; Carbohydrate 53 g; Fiber 8 g; Protein 25 g
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18
Photograph by Antonis Achilleos
