Photo: William Dickey; Styling: Leslie Byars Simpson
4 large baking potatoes, baked
1/4 cup diced broccoli
1/2 cup (2 ounces) shredded Cheddar cheese
4 bacon slices, cooked and crumbled
2 green onions, chopped
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact.
Mash pulp. Stir in broccoli and next 6 ingredients. Spoon into shells, and place on a baking sheet.
Bake, covered, at 400° for 30 minutes.