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Cheddar Bacon Broccoli Twice Baked Potatoes

  • 2 Each-Russet Potatoes-1 to 1 1/2 pounds each
  • To Drizzle-Extra Virgin Olive Oil
  • To Taste-Kosher Salt-Black Pepper
  • 1 Pound-Thick Cut Bacon-sliced into 1/4” strips, cooked and drained
  • 4 Tablespoons-Unsalted Butter-softened to room temp
  • 1 1/2 Cups-Sour Cream-plus extra to garnish
  • 8 Ounces-Cheddar Cheese
  • 1 Cup-Broccoli Florets


  1. Preheat oven to 500 degrees.
  2. Tear 2 pieces of tin foil about 12 inches square.
  3. Wash, dry potatoes then place on foil square.
  4. Drizzle with olive oil and rub all over to coat.
  5. Place salt and pepper on a plate, press potatoes into seasoning firmly.
  6. Place in oven and bake for 1 hour or until cooked through and softened.
  7. Remove from oven and let cool enough to handle and lower heat of oven to 350 degrees.
  8. Bring about 8 cups of water to a boil, add broccoli and cook for 6 minutes.
  9. Prepare a bowl of ice water while broccoli is cooking.
  10. When broccoli is done, drain and immediately place in ice bath to cool.
  11. Drain well by and chop into small pieces.
  12. Once potatoes have slightly cooled, cut in half long ways.
  13. Scoop out flesh of potatoes into a large bowl, leaving the skins intact in shape of a boat.
  14. To potato add bacon, broccoli, butter, sour cream, cheddar cheese and mix to combine.
  15. Evenly distribute potato mixture into potato skin boats and place on baking sheet.
  16. Place in oven and bake for 15 to 20 minutes or until heated through.
  17. Remove from oven and garnish with sour cream and serve.