Sprinkle some cheese over the potato. I like a lot of cheese, but feel free to use as much or as little as you’d like. Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Sprinkle the broccoli with more cheese and more broccoli or bacon depending on the size of the potato and the size of your appetite!
Reheat the potatoes: Place the stuffed potato back in the oven for 5-10 minutes to really melt the cheese and warm the fillings.
Serve: Top the warm potatoes with sour cream and chives and serve.
Leftovers: Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries!
Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.
Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.
Open the potatoes: Once your potatoes are baked, let them cool slightly so you can handle them. Cut each potato down the center, being careful not to cut all the way through. Then cut two perpendicular cuts near the end of each potato; this will allow you to open each potato up easier. I like to use a small paring knife to slice up the interior of the potato, making it easier to unfold and stuff.
