Broccoli-Cheddar Potatoes


Kosher salt
4 large russet potatoes (about 8 ounces each)
6 slices bacon, cut crosswise into 3/4-inch pieces
6 cups chopped broccoli florets (from 1 bunch broccoli)
4 tablespoons unsalted butter, softened
1/2 cup sour cream
Freshly ground pepper
4 scallions, chopped
1 1/2 cups grated cheddar cheese (about 6 ounces)
6 to 8 cups baby spinach
Prepared vinaigrette, for serving


Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.

Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.

Add the broccoli to the boiling water and cook 3 minutes, then drain.

Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.

Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.

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