Irish Isles Broccoli and Cheese Potato Skins

Yield: Makes 8 potato skins


4 Idaho potatoes (about 1 1/4 pounds), scrubbed and dried

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil or Flying Olive EVOO of choice

1/4 teaspoon salt

4 ozs broccoli florets, coarsely chopped (about 2 cups)

2-3 pieces bacon, cooked and chopped

1/3 cup grated extra-sharp Cheddar cheese


Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes,until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle.

Preheat oven to 450 degrees F.

When cool, slice potatoes in half lengthwise. Using a spoon, carefully scoop all but 1/8 inch of the inside of the potato, leaving the skin intact. Reserve scooped potato for later.

Brush both inside and outside of potatoes with Flying Olive EVOO and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 15-20 minutes.

In the meantime, prepare the filling. In a saucepan, place the broccoli and, using just enough water to cover, cook until crisp but tender, about 3 to 4 minutes. Drain and set aside. Cook the bacon and, when cool, chop into small pieces. Set aside.

Toss the broccoli with the cheese and mash 1/3 cup potato scooped previously out of the potatoes. Spoon filling into the potato skins. Lower the oven to 400 degrees F and return the potatoes to the oven until cheese is melted, about 5 minutes. Add 1 teaspoon crispy bacon to the top of each potato skin and serve.

Submitted by Barb L.