Cook what you grow
Loaded Baked Potato Night
Big fluffy oven-baked russets split open and piled with bacon, sharp cheddar, sour cream, chives, and steamed broccoli: a build-your-own dinner everyone assembles their way.
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Ingredients
serves 4From the garden
- 4 large russet potatoes, scrubbed and dried
- 3 tbsp fresh chives, snipped
- 1 head broccoli, cut into small florets
From the pantry
- 6 slices bacon
- 1½ cups sharp cheddar, shredded
- ¾ cup sour cream
- 2 tbsp butter
- 1 tbsp olive oil
- salt · to taste
- black pepper
- hot sauce (optional) · for the table