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Side Dish
1
5 minutes
90 minutes
Chef Tom Fraker
1 large Russet Potato
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Kosher Salt
1 tablespoon Salted Butter
1/4 head Fresh Broccoli
1 piece Cooked Bacon - crumbled
1 pouch Melissa’s 4 Cheese Sauce
Preheat the oven to 350ºF.
Wash and thoroughly dry the potato. Pierce the potato all over several times. This will allow the steam to release while it is cooking.
Cover a baking sheet with foil and place under the center rack in the oven to catch any possible juice drippings. Place the potatoes on the rack directly above the baking sheet. Bake for 1 hour and 15 minutes or until the potatoes are fork tender.
Meanwhile, when the potatoes are about 15 minutes from being cooked, boil or steam the broccoli.
To finish, cut through the skin of the potato, lengthwise and then crosswise in the center. Place your fingertips on each end of the potato and push toward each other to open up the potato. Place the butter in the center, top with the broccoli and bacon and drizzle with the cheese sauce.
