Ingredients
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6 russet potatoes
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12 strips bacon
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1 pound broccoli florets
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¾ cup diced red bell pepper
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½ cup water
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1 cup sour cream
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1 teaspoon salt
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¼ teaspoon ground black pepper
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4 cups grated Cheddar cheese
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8 green onions, chopped
Directions
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Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
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Meanwhile, dice up bacon. Heat a saute pan over medium heat and cook bacon until crispy, about 7 minutes. Remove bacon and set aside, leaving bacon fat in the pan.
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Return the saute pan with reserved bacon fat to the heat. Cook broccoli and red pepper for 2 minutes. Add water and allow to cook until water has evaporated. Remove from heat and set aside.
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When potatoes are done cooking, remove and allow to cool enough to handle. Cut them in half and scoop out a portion of the insides with a spoon, leaving about a 1/4-inch border on the skins.
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Mix scooped-out potato with 1/2 of the bacon, broccoli-red pepper mixture, sour cream, salt, pepper, and 1/2 of the Cheddar together in a bowl. Divide the filling and add it back into the potato skins.
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Return stuffed potatoes to the oven and bake until heated through, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts (per serving)
344 | Calories |
21g | Fat |
24g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 344 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 12g | 59% |
Cholesterol 58mg | 19% |
Sodium 675mg | 29% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 4g | 14% |
Total Sugars 2g | |
Protein 17g | 34% |
Vitamin C 69mg | 76% |
Calcium 334mg | 26% |
Iron 2mg | 9% |
Potassium 733mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.