Prep 10 mins
Cook 30 mins
Official Contest Entry: Simply Potatoes 5Fix. We have always enjoyed twice-baked potatoes with broccoli and cheese, and those were the basis for this recipe. When I discovered Simply Potatoes Rosemary and Garlic Red Potato Wedges, I realized that those seasonings would add a special new flavor to the combination of potato, broccoli, and cheese. I added bacon pieces and sauteed the potatoes in the bacon fat to make it a truly "loaded" potato dish.
- 2 cups Simply Potatoes Rosemary & Garlic Red Potato Wedges, thawed
- 4 slices bacon
- 2 cups broccoli florets, cut into large pieces
- 1 cup shredded cheddar cheese
- 1⁄2 cup sour cream
- Preheat oven to 350 degrees. Lightly steam the broccoli florets until bright green, and set aside. Fry the bacon strips in a large frying pan until crisp, and remove the strips to a plate; when cool, break the bacon strips into 1/2-inch pieces. In the bacon fat remaining in the pan, saute the potatoes until crisp on the outside. Mix together the Cheddar cheese and the sour cream in a small bowl, and stir in the bacon pieces. Arrange the potatoes in a small baking pan or casserole dish. Arrange the broccoli florets over the potatoes. Spoon the cheese/sour cream/bacon mixture over the broccoli and potatoes. Heat in a 350-degree oven for approximately 15 minutes until cheese is melted.