Broccoli Bacon Loaded Baked Potatoes

broccoli and bacon loaded baked potatoes

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Oven/Stove top
  • Cuisine: American


Loaded baked potatoes stuffed with steamed broccoli and bacon topped with sharp cheddar. No stove or oven required. All done in the microwave.



  • 4 russet potatoes
  • 1 ½ cup finely chopped broccoli
  • ¼ cup water
  • 1/3 cup lite sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper, preferably white
  • 1 ¼ cup shredded sharp cheddar (5 ounces), divided
  • 2 scallions minced
  • 2 strips bacon, cooked and crumbled


  1. Prick potatoes all over with a fork and microwave, turning occasionally until tender inside, about 16 minutes. Let cool, 12 minutes.
  2. While potatoes cool, place broccoli and water in a small microwave safe bowl, cover and microwave until the broccoli is tender, about 4 minutes. Carefully remove cover, drain broccoli and set aside.
  3. Cut top ¼ of potatoes off. Scoop most of the soft white potato flesh into a large bowl (including that from the tops.)Add sour cream, salt and pepper and mash with a potato masher until creamy. Add ¾ cup shredded cheddar and mash until the cheese is melted into the potato. Stir in the reserved broccoli, scallions and bacon. Divide the broccoli mixture among the four hollowed-out potato shells. Divide the remaining ½ cup cheddar over the four potatoes.
  4. Place potatoes in a small microwave-safe baking dish and microwave until the cheese is melted on top 45 seconds to 2 minutes.


43 mg Cholesterol, 0 g Added Sugars

This recipe was originally developed for Cabot Creamery Cooperative and it also appears on their website.


  • Serving Size: 1 potato
  • Calories: 350
  • Sugar: 3 g
  • Sodium: 460 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 42 g
  • Fiber: 5 g
  • Protein: 16 g

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