Community recipe
Bacon-Broccoli Twice-Baked Potatoes with Chives
Fluffy baked potatoes stuffed with tender broccoli, crisp bacon, tangy yogurt, and sharp cheddar, then baked again until the tops bubble. A cozy, complete supper made with everyday ingredients.
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Difficulty
- easy
Get ready
Ingredients
- 4 large russet potatoes
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 300 g broccoli florets
- 2 tbsp waters
- 4 bacon slices
- 120 g plain greek yogurt
- 60 ml milks
- 170 g shredded sharp cheddar cheeses
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, ground
- 2 tbsp fresh chives
Make it
Instructions
- 01
Prepare and bake the potatoes
Set a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Scrub 4 large russet potatoes under running water, dry thoroughly, and prick each several times with a fork. Rub with 1 tbsp olive oil and sprinkle with 1/2 tsp kosher salt. Arrange on the lined sheet and bake for 55–65 minutes, until the skins are dry and a knife slips easily into the centers. | Why: Dry skins bake up pleasantly crisp, while thorough baking makes the centers easy to scoop and mash.
- 02
Steam the broccoli while the potatoes bake
Wash 300 g broccoli florets and cut into small, bite-size pieces. Put them in a microwave-safe bowl with 2 tbsp water, cover loosely with a microwave-safe plate, and microwave on high for 3–4 minutes, until bright green and just tender. Carefully lift the plate away from you to release steam; drain thoroughly and spread the broccoli on a clean towel to dry. | Why: Steaming keeps the broccoli tender; drying it prevents a watery filling.
- 03
Crisp the bacon
Set a large skillet over medium heat. Add 4 bacon slices in one layer and cook for 7–9 minutes, turning occasionally, until browned and crisp. Transfer to a paper-towel-lined plate to cool briefly, then chop. Discard the skillet fat safely once cooled. | Why: Crisp bacon adds savory crunch that holds up inside the soft filling.
- 04
Scoop and season the filling
When the potatoes are baked, leave the oven on at 425°F (220°C). Let them cool on the lined sheet for 10 minutes, until safe to handle. Cut each in half lengthwise and scoop the flesh into a large bowl, leaving a roughly 1/4-inch-thick shell; return the shells to the lined sheet. Mash the flesh with 120 g plain Greek yogurt, 60 ml milk, 170 g shredded sharp cheddar cheese, 1/4 tsp kosher salt, and 1/4 tsp black pepper until mostly smooth, reserving roughly one-quarter of the cheddar for topping. Fold in the drained broccoli and chopped bacon. Taste the filling and adjust the seasoning if desired. | Why: A sturdy rim keeps each shell intact, and the tangy, well-seasoned mash stays creamy after its second bake.
- 05
Fill, melt the cheese, and serve
Spoon the filling evenly into the potato shells on the parchment-lined baking sheet and scatter the reserved cheddar over the tops. Bake at 425°F (220°C) for 10–12 minutes, until the filling is hot throughout and the cheese is melted and bubbling. Meanwhile, wash, dry, and finely chop 2 tbsp fresh chives. Let the potatoes stand for 2 minutes, sprinkle with the chives, and serve 2 halves per person. | Why: The second bake heats the filling and melts the topping; a short rest makes the potatoes easier to serve.
