Categories: Meals

Ingredients

• 4 medium Russet potatoes
• 4 slices bacon, chopped
• 1 onion, chopped
• Cooking spray
• Kosher salt and black pepper
• 1 head broccoli, florets chopped
• 2 tbsp half-and-half
• 1 1/4 cups shredded cheddar

Directions

1. Preheat over to 450. Pierce the potatoes all over with a fork. Microwave until cooked through, 8-10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.

2. Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.

3. Meanwhile, add the potato flesh, 6 cups of water, 1 tsp salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to pot and stir in the half-and-half; season with salt and pepper.

4. Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.

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