Broccoli-Cheddar Potatoes

Directions

1. 1
   Preheat the broiler.
2. 2
   Bring a pot of salted water to a boil.
3. 3
   Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
4. 4
   Cook the bacon in a large ovenproof skillet until crisp.
5. 5
   Drain on paper towels.
6. 6
   Pour the fat into a bowl; wipe out and reserve the skillet.
7. 7
   Add the broccoli to the boiling water and cook 3 minutes, then drain.
8. 8
   Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell.
9. 9
   Place the shells cut-side down in the skillet and brush with the reserved bacon fat.
10. 10
    Transfer the skillet to the broiler; broil until golden, about 3 minutes.
11. 11
    Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste.
12. 12
    Toss in the broccoli, scallions, bacon and half of the cheddar.
13. 13
    Turn the potato shells cut-side up in the skillet.
14. 14
    Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese.
15. 15
    Broil until the cheese melts, 3 to 4 minutes.
16. 16
    Toss the spinach with the dressing; serve with the potatoes.
17. 17
    Per serving: Calories 715; Fat 46 g (Saturated 25 g); Cholesterol 118 mg; Sodium 1,257 mg; Carbohydrate 53 g; Fiber 8 g; Protein 25 g
18. 18
    Photograph by Antonis Achilleos