Twice Baked Broccoli, Bacon and Cheese Stuffed Potatoes

A clean eating twist on an old comfort food. This dish goes great with a seasonal side salad and oil/vinegar dressing!
Course Lunch/Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 4 Servings
Author This Season's Table


  • 2 large Russet or Idaho potatoes
  • 1 head broccoli roughly chopped
  • 2 slices nitrate free bacon
  • 1 cup Dubliner cheddar I use Kerry-gold grass-fed brand, shredded
  • 1/2 cup greek yogurt
  • 1 tsp salt


  1. Preheat oven to 400. Wash and dry potatoes. Prick with a fork and bake 45 min to an hour or until tender. Remove from oven and let sit for a few minutes until cool enough to handle.
  2. While potatoes are cooking, add broccoli to a medium saucepan and place enough water to cover the bottom of the pan about an inch high. Cover with a lid and place of medium heat. Let steam for 20 minutes until tender. Remove from heat, drain and place in food processor.
  3. While broccoli is steaming, heat a small pan and fry bacon until crispy. Remove bacon from pan, and save 2 tbsp bacon grease. Add to food processor. Cut potatoes in half, scoop out the insides, leaving a 1/2 inch border to keep the potato from falling apart. Place potato filling in food processor and add remaining ingredients. Blend until completely combined and broccoli is pureed. Fill potato shells and top with additional cheese or bacon bits if desired. Bake for an additional 25 min, or until potato filling starts to brown. Serve with a seasonal side salad for a full meal.