Broccoli & Cheese Potato Skins

Another Friday night in Trolley = another fun night with the neighbors!  I made these potato skins this past Friday and I think they were really good!  They take a little bit of time between cooking the potatoes; scooping out most of the potatoes and re-stuffing but it's worth it!  I added some bacon to these and decided to saute the broccoli, garlic and red onion before stuffing the potatoes.  The end flavor was really tasty!

(Not a great picture but by the time I remembered to take 1 - they were already half gone!)

Ingredients:
6 whole Russet potatoes
4 tbsp butter
2 cloves of garlic, minced
1/4 red onion, minced
2 cups broccoli florets
2 cups shredded cheddar jack cheese
5-6 bacon slices
Salt & Pepper to taste

Directions:
Pre heat oven to 375 degrees.  Pierce potatoes a few times with a fork & cook in oven for about 1 hour.  Remove from oven and place on cutting board to cool for about 15 mintues
Meanwhile, cook bacon and place on paper towels to drain excess grease.
Leave about 2-3 tbsp bacon grease in pan and saute red onion.  Add in broccoli and garlic and saute for about 4 - 5 minutes
Once potatoes are cool, use a serrated knife and cut in half.  Scoop out about 80% of the potatoes - leaving a little in the potato skin
Melt butter then brush insides and outsides of potatoes.  Place potatoes on cookie tray and broil them for about 8-10 minutes until the insides of the potatoes get a little brown
Add some of the scooped out potato to the broccoli; onion mixture.  Chop bacon into smaller pieces and add into broccoli mixture.  Stir to combine everything.
Scoop broccoli mixture into potato skin.  Top with shredded cheese & bake for another 10 minutes or until cheese is bubbly.