smittenkitchen
Baked Potatoes with Crispy Broccoli and Bacon
Dinner tonight? Cozy, uncomplicated, economical, and exactly right for a cold, rainy day, we’re loading baked potatoes with crispy broccoli, bacon and all the works.
👥 4 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Bake your potatoes: Heat your oven to 450°F (230°C). Spear each potato several times with a fork (this helps keep it fluffy). Use your hands to lightly, very lightly, coat each potato in olive oil; you’ll likely not need more than a teaspoon per potato. Sprinkle the potatoes all over with kosher salt and black pepper and bake them directly on your oven rack for ⏱️ 45 minutes to ⏱️ 1 hour. I usually keep them off to one side so I have room to add the pan of broccoli shortly. A fully baked potato can be easily speared through the center with a skewer.
Olive oil(455 grams) fresh broccoli, cut into 1-inch pieces1 pound(115 grams) bacon (about 4 slices), diced4 ounces
2
Meanwhile, roast the broccoli and bacon:
3
Toss broccoli with a couple tablespoons of olive oil (just to lightly coat it since there will also be bacon fat to season it), salt, and freshly ground black pepper on a small- to medium-sized baking sheet. Add diced bacon, and toss so it’s distributed throughout the pan. ⏱️ 15 minutes into the potato baking time, add this pan to your oven. Roast it for 25 to ⏱️ 30 minutes total or until the bacon is crisp and the broccoli is almost charred, turning the pieces over and moving them around once or twice during the roasting time so it cooks evenly.
Olive oil(455 grams) fresh broccoli, cut into 1-inch pieces1 pound(115 grams) bacon (about 4 slices), diced4 ounces
4
Your potatoes might be done at the same time or they might need up to ⏱️ 15 minutes more.
5
I find that the potato is better at opening where I want it to if I perforate it once or twice down the middle with a fork. Use towel- or potholder- covered hands to press the ends of the potato in to pop it open, then pull them back so you have lots of space to add the toppings. Load each potato with butter, salt and pepper, cheddar, a big scoop of roasted broccoli and bacon, sour cream, chives, and more salt and pepper. Eat right away.
(455 grams) fresh broccoli, cut into 1-inch pieces1 pound(115 grams) bacon (about 4 slices), diced4 ouncesButterSour cream
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