Baked potatoes stuffed with bacon, broccoli and cheese
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 980, total fat 46 G., saturated fats 22 G., proteins 35 G., carbohydrates 114 G., fiber 23 G., cholesterol 101 mg, sodium 1640 mg, sugar 9 G.
Calories 980, total fat 46 G., saturated fats 22 G., proteins 35 G., carbohydrates 114 G., fiber 23 G., cholesterol 101 mg, sodium 1640 mg, sugar 9 G.
If you're looking for a beautiful side dish for a special occasion, mashed potatoes or French fries won't do. Stuffed potatoes are the perfect option to wow your guests. Open up the baked potatoes like crumbs and fill them with a delicious filling of broccoli, bacon, and green onions in a rich Mornay cheese sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large potatoes
- Extra-virgin olive oil
- 55 g butter
- 1/4 cup flour
- 0.5 cups of milk
- 2 cups grated sharp white cheddar, plus extra for topping
- 2 heads of broccoli (florets blanched in salted water)
- 220 g bacon (cut into medium cubes and fry)
- 2 tablespoons chopped green onions
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Start by baking the potatoes, as this will take the longest. Place the potatoes on a baking sheet. Prick them with a fork, drizzle with olive oil, and season with salt. Place in the preheated oven and bake for about 1 hour.
- Prepare Mornay sauceIn a skillet, heat the butter and flour over medium heat, then add the milk. Add about 2 cups of cheese and stir until melted. Once the sauce is smooth, remove from heat and stir in the blanched broccoli florets, crispy bacon bits, and chopped green onions. Season with salt and pepper to taste.
- When the potato is cooked and soft when pierced, make a slit on the top and push it out from the bottom, opening it like a small sac with a flat bottom. Spoon the filling over the potato, sprinkle with cheese, season with pepper to taste, and bake for another 2 minutes until golden brown.
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