Tomato & Broccoli Stuffed Potato

I made this recipe out of a craving for a baked potato but didn't want the usual fixings that go along with a baked potato. It's so much like a twice baked potato but with much more flavor. Hope you like it.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  potatoes (cooked with skin on)
• 1⁄2 cup broccoli (diced or chopped)
• 1⁄2 cup tomatoes (diced or chopped)
• 1⁄4 cup bacon (pieces or bits)
• 1⁄4-1⁄2 cup parmesan cheese
• 1⁄2 cup heavy cream (milk optional substitute)
• 1  teaspoon onion (chopped)
• 1⁄4 teaspoon garlic (minced or powder)
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon sea salt
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon tarragon
•  olive oil or   peanut oil
•  butter-flavored cooking spray
•  cheddar cheese (grated)

Directions

1. Heat your oven to Hi broil.
2. Butter spray, salt and basil a non-stick cooking tray.
3. Cut oval openings into the cooked potatoes and core out the inside leaving them to resemble soup bread bowls.
4. Lightly butter spray the inside of the potato bowls and place on seasoned cooking tray.
5. On medium heat, olive/peanut oil a sauteing pan and add the broccoli, tomato, bacon, and Parmesan.
6. Stir in the onion, garlic, pepper, salt, basil, and tarragon and let simmer for 3-5 minutes.
7. Reduce to low heat and stir in the heavy cream until a mashed firmness is achieved.
8. Remove from heat and spoon into buttered potato bowls.
9. Generously shower stuffed potatoes with Cheddar and place into oven for 3-5 minutes or until cheese is to desired toasted melt.