Makes 4-ish servings

Notes:

My sister and I have a long running (a decade and counting) debate about whether bananas or potatoes are healthier. Disclaimer: there is no clear victor or answer. But, I maintain potatoes often get an undeserving bad rap. After all, they nurtured an empire - the Incas began cultivating potatoes more than 10,000 years ago, and developed ~3,000 varieties. Today, potatoes are an important staple worldwide, but we love spuds for many reasons beyond their ubiquitousness: They’re inexpensive, are available locally year round, keep forever in a cool, dark place (cut off the eyes if they sprout!), and can be prepared myriad ways.

Like potatoes, microwaves also get a bad rap, and we have to confess that we’re formerly one of the their naysayers. But, as proponents of hands-off cooking, we’ve come to embrace the microwave for more than just reheating. This recipe actually involves two different appliances (your oven and your microwave), but everything comes together quickly with minimal knife work. And, this recipe solves the problem of what to do with the potatoes rolling around your cupboard and the shredded cheese languishing in your fridge, while also pleasing palettes of all ages.

You know your fam’s needs best, so increase or decrease the amount of potatoes, broccoli, bacon, etc. as needed.

Products recs:

We like all things Applegate, and their turkey bacon is no exception.

Pro tips:

You must, must pierce the potatoes with a fork to allow steam to escape or they could explode in your microwave.
If you have a bit more time, and want to roast your potatoes instead of microwave, follow the Pioneer Women’s instructions here. You can also Instapot them.
If you’d like crispier skin on your potato, transfer them to the oven to roast for a few minutes after they come out of the microwave. Remove once the skin is dry and crisped.

Swaps:

You could definitely make this recipe with sweet potatoes instead of russets if you prefer.
Regular bacon, diced pancetta, or tempeh or sausage crumbles could all be swapped for the turkey bacon.

Add-ons:

Sour cream, chives, more cheese, you know - the usual potato toppings.

Equipment:

2 baking sheets
Parchment sheets (optional)
Fork
Plate or other microwave safe dish
Tongs
4 cup pyrex measuring cup
Whisk

Ingredients:

For the toppings:

~ 12 ounces turkey bacon
2 x 10 ounce bags broccoli florets
1 tablespoon olive oil
~1 teaspoon salt
½ teaspoon ground pepper

For the potatoes:

4 medium Russet potatoes - about ½ - ¾ pound each
4 teaspoons of olive oil or melted butter, divided
4 teaspoons salt, divided
2 teaspoons of black pepper, divided

For the cheese sauce (from You Say Potato):

2 tablespoons of butter
2 tablespoons AP or GF flour
1 ½ cups whole milk
1 cup shredded cheddar cheese
Salt and pepper to taste

Assembly:

Preheat your oven to 425°F and line two sheet pans with parchment paper or lightly spray with oil.

Arrange the turkey bacon in a single layer on one of the sheet pans (this is a a good task for the kiddos), then transfer the sheet pan to the oven and cook for 15 - 20 minutes (ours took 18 minutes) or until the turkey bacon is crisped to your liking.

Next, pour the broccoli florets onto the second sheet pan, and break up any larger florets. Toss the florets with the olive oil, then season with salt and pepper. Pop the broccoli into the oven alongside the bacon, and roast for 15 minutes or until broccoli is tender and deeply browned in spots.

Prep your potatoes:

Scrub the potatoes thoroughly under running water, then pat dry.
Pierce the potatoes liberally with a fork (4 - 5x on each side) then place the potatoes on a microwave-safe dish.
Rub or brush each potato with 1 teaspoon or so of olive oil or melted butter, then sprinkle each with ~1 teaspoon of salt and ½ teaspoon pepper.
Transfer your plate to the microwave and cook at full power for 5 minutes.
Use tongs to flip the potatoes (be mindful of the very hot plate!) and microwave the potatoes for an additional 5 minutes.
Continue to microwave the potatoes in 1 minute bursts until cooked through - they’re done when they can be easily pierced to the center with a fork or paring knife (ours took 12 minutes).
Remove the plate from the microwave (use oven mitts for this!) and let the potatoes cool slightly.

When the potatoes are done, make your cheese sauce (make sure to cover your bowl or measuring cup so the mixture doesn’t splatter):

Place the butter in a microwave-safe bowl or measuring cup and melt in the microwave for ~1 minute.
Whisk in the flour and microwave for another 10 seconds.
Next, whisk in the milk, dissolving any clumps, then microwave on high for 2 minutes, stirring halfway through.
Finally, stir in the cheese and microwave on high for another 1 minute, then stir until the cheese is completely melted. Season to taste and adjust the consistency with more milk - a tablespoon at a time - if needed.

With some luck, the broccoli and turkey bacon are both done, and the potatoes are cool enough to be handled. Assemble your meal:

Coarsely crumble or chop your turkey bacon.
Cut the potatoes in half, mashing the inside slightly if desired.
Top each potato with a ladle of cheese, a handful of broccoli, and turkey bacon crumbles, then serve.

Cheddar and Broccoli Baked Potatoes