Serves 1
Directions
- 1Poke a few holes in the potatoes and coat them with olive oil and salt.
- 2Bake the potatoes at 425 degrees F.
- 3Let the potatoes slightly cool and slice the top off.
- 4Scoop the inside potato out into a bowl and mix in the bacon, chives, sour cream, garlic, and onion powder, butter, salt and pepper.
- 5Transfer the mixture to a piping bag or ziploc bag.
- 6Melt 2 tbsp of butter in a medium soup pan.
- 7Add the onions and cook.
- 8Add the garlic and salt and pepper and cook until fragrant.
- 9Mix in the flour and cook until the flour is golden brown.
- 10Slowly mix in the evaporated milk and chicken stock.
- 11Add the broccoli and simmer.
- 12Mix in the cheese a handful at a time, adding more once the cheese is melted.
- 13Mix in the hot sauce and season to taste with salt and pepper.
- 14Add a ladle of the soup to the hollowed out potatoes and fill almost to the top.
- 15Pipe the mashed potato mixture on top.
- 16Bake in a 450 degree oven until the top is golden brown.
Ingredients
- 4 whole russet potato
- olive oil
- salt
- 1 cup cooked bacon bits
- 1/2 cup chives
- 1/2 cup sour cream
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/4 cup butter
- black pepper
- 2 tbsp butter
- 1 cup onion
- 3 clove garlic
- 1/4 cup all purpose flour
- 2 cup evaporated milk
- 2 cup chicken stock
- 3 cup broccoli
- 2 cup sharp cheddar cheese
- 1/4 cup hot sauce
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