Loaded Twice Baked Potatoes

Ingredients

• 4 small baking potatoes
• 2 medium slices cooked bacon (crumbled)
• 1 green onion (sliced)
• 1 tablespoon butter (softened)
• 1/2 cup sharp cheddar cheese (shredded)
• 1/3 cup cooked broccoli florets (chopped)
• salt & pepper (to taste)

Instructions

1. 1

   Bake the potatoes for 40-50 minutes, until they're fork tender. When they're cool enough to handle, cut each potato in half lengthwise.

2. 2

   Using a spoon or melon baller, remove the flesh from each potato half to form a shell. Place the cooked potato flesh into a bowl.

3. 3

   Mix the scooped potato flesh with the cooked bacon, broccoli, green onions, butter and 1/4 cup of the cheese. Season with salt and pepper to taste.

4. 4

   Fill each shell with the potato mixture. Top each filled shell with a sprinkle of the leftover 1/4 cup of cheese.

5. 5

   Bake the loaded potatoes in the oven at 400F until the cheese is melted, about 5-7 minutes. Serve with a dollop of sour cream or plain Greek yogurt, if desired.