Ingredients
Scale
- 4 small – medium russet potatoes
- 1/2 Tablespoon butter
- 1/2 Tablespoon olive oil
- 1/2 cup (or more) chopped frozen broccoli, thawed
- Red Robin Seasoning & fresh-ground black pepper
- Shredded sharp cheddar cheese
- 2 slices lean bacon, fried till crisp and crumbled
For the top: nonfat plain Greek yogurt or light sour cream & snipped green onion
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- Wash the potatoes, then while still wet, sprinkle the skins with salt. Place the potatoes directly on the oven rack and bake for about 1 hour or until completely tender when poked with a fork.
- Remove the potatoes from the oven and let cool slightly. Slice lengthwise and use a spoon or melon baller to scoop out the flesh, leaving a slight “wall” of potato inside each skin. Save the flesh for something else (I used mine in soup).
- Increase the heat in the oven to 425 F. Melt the butter with the olive oil and brush both the inside and the outside of the potato skins with this butter mixture. Set the skins with the scooped side down on the baking sheet. Bake for about 8 – 10 minutes or until the skins are crispy on top. Flip the potatoes over and bake for another 5 minutes. Remove from oven, sprinkle with Red Robin Seasoning and pepper, then add the broccoli, some shredded cheddar cheese, and a few sprinkles of bacon on each potato skin. Put back in the oven to bake for about 5 more minutes or until the cheese is melted.
- Top with plain Greek yogurt or sour cream and snipped green onions and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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