baked potatoes with crispy broccoli and bacon

2 days ago 7

Unless you’re living your life better than me (probably!), I bet it’s probably been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and uncomplicated to make, we could fix this right now.

baked potato with crispy broccoli-2

While nobody at my table needs to be talked into the usual toppings — butter, cheddar, sour cream bacon bits, and chives (it’s just not right without green confetti everywhere) — I’ve been afflicted with that pesky, groan-nut problem wherein I need every meal to also have a sturdy vegetable component. Over the years, I’ve attempted resolution in mushroom ragú baked potatoes, cauliflower cheese baked potatoes (in Smitten Kitchen Keepers), twice-baked potatoes with kale, and even baked potato soup with greens stirred in. But nothing, nothing has even come close to the standing ovation-level success of bite-sized pieces of broccoli and bacon that had been roasted together until both were salty and crisp. You tuck them into halfway through the potatoes baking time and, I hope, applaud yourself for the economy and ease in which you pulled off dinner, ideally tonight.

baked potato with crispy broccoli-5

Now that dinner is sorted, I have, well, an edict to share, one I’ve carefully considered over many, many critical bites of baked potato,

The One True Correct Order To Load A Baked Potato:

Step 1: A baked potato, pressed in and popped open with towel-wrapped hands so the fluffy center is exposed.

Step 2: A generous pat or two of butter that will melt through the fluff on contact.

Step 3: Salt and pepper. “Season as you go!” as the chefs say.

Step 4: Cheddar cheese, which — I don’t make the rules — has to be the orange kind. It, too, will melt shortly after making contact.

Step 4: Any crispy components, such as bacon and, here, broccoli too. They will take a nap in the melted cheddar cheese hammock, as we’d all like to.

Step 5: A dollop of sour cream, Breakstone’s or bust.

Step 6: A final dusting of salt and pepper and then minced chives everywhere. Honestly, if we’re not sweeping them off the floor, we probably didn’t do it right.

Step 7: If you’re my children and I’ve all but given up on table manners (some nights!) at the point when the potato is largely emptied of these toppings, a second, smaller layer of will be added, the potato pressed closed, and eaten like a taco.

baked potato with crispy broccoli-8

Baked Potatoes with Crispy Broccoli and Bacon

4 (about 8 ounces each) russet potatoes, scrubbed clean
Olive oil
Kosher salt and freshly ground black pepper
1 pound fresh broccoli, cut into 1-inch pieces
4 ounces bacon (about 4 slices), diced

To finish

Butter
Sharp orange cheddar, coarsely grated
Sour cream
Minced fresh chives

Bake your potatoes: Heat your oven to 450°F. Spear each potato several times with a fork (this helps keep it fluffy). Use your hands to lightly, very lightly, coat each potato in olive oil, you’ll likely not need more than a teaspoon per potato. Sprinkle the potatoes all over kosher salt and black pepper and bake them directly on your oven rack for 45 minutes to 1 hour. I usually keep them off to one side so I have room to add the pan of broccoli shortly. A fully baked potato can be easily speared through the center with a skewer.

Meanwhile, roast the broccoli and bacon: Toss broccoli with a couple tablespoons of olive oil (just to lightly coat it since there will also be bacon fat to season it), salt, and freshly ground black pepper on a small- to medium-sized baking sheet. Add diced bacon, and toss so it’s distributed throughout the pan. 15 minutes into the potato baking time, add this pan to your oven. Roast it for 25 to 30 minutes total or the bacon is crisp and the broccoli is almost charred, turning the pieces over and moving them around once or twice during the roasting time so it cooks evenly.

Your potatoes might be done at the same time or they might need up to 15 minutes more.

To serve: I find that the potato is better at opening where I want it to if I perforate it once or twice down the middle with a fork. Use towel- or potholder- covered hands to press the ends of the potato in to pop it open, then pull them back so you have lots of space to add the toppings. Load each potato with butter, salt and pepper, cheddar, a big scoop of roasted broccoli and bacon, sour cream, chives, and more salt and pepper. Eat right away.

Read Entire Article