Cooper Cheese, Broccoli and Crispy Onion Loaded Baked Potatoes

Melt Melt MELT 4 4 SERVES: 4

Loading a baked potato is an underappreciated art form. Because that lowly tuber can be a canvas for so many things. Sure, you’ve got your regulars … sour cream, bacon bits, cheese, chives. But there are whole other worlds out there waiting for you. Like this recipe, which loads up your potato with Cooper Cheese sauce, broccoli, bacon and crispy onions. Honestly, it’s not so much just a loaded baked potato as it is a one-person mini casserole. Inside a potato. Which is pretty awesome.

INGREDIENTS

4 large baking potatoes
butter
salt and pepper
1 cup Mason Jar Cheese Sauce
15-20 broccoli florets, chopped and steamed
1/4 cup crispy salad onions
4 tablespoons cooked bacon, chopped

DIRECTIONS

Scrub the potatoes under warm water. Place the potatoes in a microwave-safe baking dish and add a small amount of water. Cover the dish with microwavable cling wrap. Microwave for 5-8 minutes. Carefully peel back the cling wrap and poke the potatoes with a fork. They should be slightly tender. Replace the wrap and heat for another 3 minutes or until desired tenderness. Drain the water from the dish.

Cut a slit into the top of each potato. Use a fork to break up and fluff the inside of the potato. Add a tablespoon of butter and continue to mix the insides of the potato, then sprinkle with salt and pepper.

Spoon Mason Jar Cheese Sauce into a microwave safe container and warm. Stir in the steamed broccoli and add salt and pepper to taste. Spoon the cheesy broccoli mixture over the potatoes. Add more cheese sauce if desired. Sprinkle each potato with a portion of the crispy salad onions and chopped bacon.