Potato Boats

1. 1

   Preheat oven to 450u00b0. Line a cookie sheet with aluminum foil.

2. 2

   Fry turkey bacon over medium-low heat in a nonstick skillet until just crispy. Let cool, then crumble and set aside.

3. 3

   Cut baked potatoes in half lengthwise. Scoop out all but 1/4 inch of potato. (Use this for mashed potatoes the next night.)

4. 4

   Brush potato skins, inside and out, lightly with canola oil and set them on prepared cookie sheet, skin side down. Bake for about 10 minutes, until lightly browned.

5. 5

   Add the cheese, crumbled bacon, and broccoli (if using fresh broccoli, steam it or microwave it in a little water first) to a small bowl and blend with a fork. Sprinkle the potato skins evenly with the cheese mixture. Top with freshly ground pepper, if desired.

6. 6

   Bake again until the cheese is bubbly, about 6 minutes. Serve warm with ranch dressing for dipping, if desired.

7. 7

   How kids can help: Crumble the cooled slices of turkey bacon, scoop out potatoes, sprinkle cheese mixture and freshly ground black pepper over potato skins.

* Per serving · 4 servings · Values may vary.

No additional tips available.