Ingredients
- 10 baking potatoes
- 3 bunches of broccoli
- 1.5lb of cheddar jack cheese, shredded
- 18oz of light sour cream
- 2 handfuls of bacon bits
- 2 bunches of green onions
- olive oil
- sea salt
- Seasoning: Todd’s Original Dirt
Prepare
- Preheat oven to 375
- Wash the potatoes. Stab with fork. Cover them in a light layer of olive oil, and sprinkle with sea salt.
- Cook in oven for 50 minutes – rotate, and cook for another 30 minutes (or until soft when stabbed with fork) – cook time may vary based on size of potatoes
- Cut up broccoli into small pieces and boil on stove until soft – put aside in a large bowl
Assemble
- Once the potatoes are done, remove from oven and let cool.
- Cut potatoes in half. If they are still warm, hold with tongs.
- Scoop out the insides of each potato half, and place in the large bowl with broccoli
- Add sour cream, seasonings, bacon and 1lb of cheese and mix thoroughly. Taste mixture ad adjust as needed
- Spoon filling mixture back into hollowed out potato skins.
- Top each potato with chopped green onion and the remaining shredded cheese.
Place the potatoes back in the oven for another 15 – 20 minute or until cheese is melted. Let cool and enjoy!