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Directions:
Preheat oven to 425~. Prick potatoes several times with a fork. Set on middle rack of oven, and bake until tender, about 1 hr. Transfer potatoes to a wire rack; cool for 15 mins. In a med. saucepan, bring 1 qt. water to a boil. Add broccoli; cook until just tender, about 3 to 5 mins. Drain.
In a arge skillet, cook bacon over med-high heat until crisp. Using a slotted spoon, transfer bacon to a paper towel lined plate. Add mushrooms to skillet; saute until tender, about 3 mins. Using a slotted spoon, transfer mushrooms to plate with bacon. Cut a 2"e lengthwise slice off of each potato.
Using a small spoon, scoop out most of pulp, leaving an 1/8"e shell. In a food processor, combine potato pulp, garlic, green onion, sour cream, salt, and pepper. Process until smooth, about 20 to 30 seconds. Do not over process.
Add broccoli, bacon, and mushrooms; pulse just to combine, leaving mixture chunky. Spoon potato mixture into the shells, mounding the top. Sprinkle the cheese over the filling. Place potatoes on a baking sheet; bake until heated through and cheese is melted, about 10 to 15 mins. Serve immediately.
Filling: - 1 cup Broccoli flowerets
- 1/2 cup Bacon -- chopped
- 1 cup Mushrooms -- sliced
- 10 milliliters Garlic -- minced
- 3 tablespoons Green onions -- chopped
- 1/4 cup Sour cream
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
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