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1
Preheat your oven to 400. Take butter out of the fridge and let rise to room temp.
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2
Scrub the potatoes and stick them straight on the bottom oven rack for 30m.
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3
Bacon & Broccoli Prep:
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4
You'll need a pan for bacon and a small pot for the broccoli.
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5
While the potatoes are warming up, set two burners to med-high (7-8 on the dial).
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6
Fry the bacon until crispy, and crunch into bits. Drop 2/3 of the bacon In a medium mixing bowl. Reserve 1/3 for garnish. Also reserve the bacon fat!
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7
In the small pot, add enough salted water to cover the broccoli (you don't need much) and bring to a boil. Add the broccoli and cook until al dente. Shock and strain in cold water. Chop up 2/3 very finely and throw in same bowl as bacon. The remaining 1/3, cut into small florets and reserve for garnish.
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8
Grate the Cheese into the bowl, reserving a bit for garnish.
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9
Back to the Spuds:
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10
When the 30 minutes are up, puncture the potatoes 4-6 times with a fork and turn over. Puncture deep. Cook another 30m and remove from the oven. Let stand 10m so you don't burn your hands when handling.
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11
While the potatoes are cooling, add sour cream, garlic, butter, S&P, (paprika/chili flakes) grated cheddar and scallions to the pot with the broccoli and bacon bits.
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12
Cut the top 1/4 length off of the potato.
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13
Carefully scoop out the potato innards and add to your bowl of goodies. Scrape as much as you can while keeping the potato skins in tact!
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14
Add the reserved bacon fat to the bowl and stir to combine all ingredients - Basically, you are making really rich mashed potatoes here.
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15
Now, scoop the mixture back into the skins and place the stuffed spuds on a baking tray (a cookie sheet will do).
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16
Stick back in the oven and bake for 20m or until the potato stuffing starts to brown.
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17
Add the reserved broccoli, bacon and grated cheese garnish and continue to bake until melted.
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18
Remove from oven, let cool slightly and shove in mouth.
