Stuffed Potato Skins

Ingredients:
4 large baking potatoes (12 ounces each)
8 slices of bacon
1 large head broccoli, cut into florets
1 bag (8 ounces) shredded Mexican cheese blend
½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream blended with 2 Tablespoons chopped scallion

Directions:

• Scrub potatoes and pierce with a fork.  Place on paper towels.  Microwave for sixteen minutes until tender.
• Cook bacon in large skillet over medium heat until crisp, approximately eight minutes.  Drain on paper towels.  Cook broccoli in boiling salted water for four minutes.  Drain and set aside
• Position rack approximate six inches from heat.  Heat broiler.  Line backing sheet with foil.  Slice potatoes in half lengthwise; scoop out, leaving a quarter inch edge.  Place, cut sides down, on baking sheet.  Coat with spray.  Broil three minutes.
• Remove from oven.  Flip over; sprinkle with two Tablespoons cheese, one slice bacon, crumbled, ¼ cup of broccoli, salt, and pepper, and two more Tablespoons of cheese.  Broil four more minutes.  Serve with sour cream.

Makes 4 servings.