Loaded Baked Potatoes with Pancetta, Broccoli & Cheddar Cheese

Name: Loaded Baked Potatoes with Pancetta, Broccoli & Cheddar Cheese
Yield: Serves 4
Ingredients: 4 russet potatoes (about 3 lb/1.5 kg total); 3 tablespoons chopped fresh chives; ¾ lb (375 g) broccoli, cut into small florets; 2 tablespoons olive oil; Kosher salt and freshly ground pepper; 5 oz (155 g) pancetta, chopped; 1 tablespoon fresh lemon juice; ½ cup (2 oz/60 g) shredded Cheddar cheese; ½ cup (4 oz/125 g) sour cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This simple yet satisfying dinner is easy and appealing to all ages. While white potatoes tend to get a bad rap, they are high in fiber and low in fat. Serve this meal family-style and let diners fill their own potatoes. For a variation, try sweet potatoes with bacon, spinach, Gruyère cheese, and a lemony sour cream.

Ingredients

4 russet potatoes (about 3 lb/1.5 kg total)
5 oz (<

Main course

Method

Preheat the oven to 450°F (230°C). Lightly spray a baking sheet with nonstick cooking spray, cover with aluminum foil, and spray again.
Place the potatoes on one side of the prepared pan, prick them several times with a fork, and