Loaded Twice Baked Potatoes

Preheat the oven to 400ºF. Wash the potatoes and place them on a baking sheet.

Bake the potatoes for 40-50 minutes, until they’re fork tender. When they’re cool enough to handle, cut each potato in half lengthwise. Using a spoon or melon baller, remove the flesh from each potato half to form a shell. Place the cooked potato flesh into a bowl.

Mix the scooped potato flesh with the cooked bacon, broccoli, green onions, butter and half of the cheese. Season with salt and pepper to taste.

Fill each shell with the potato mixture. Top each filled shell with a sprinkle of the remaining cheese.

Bake the loaded potatoes in the oven until the cheese is melted, about 5-7 minutes. Serve with a dollop of sour cream or plain Greek yogurt, if desired.