Steph's Twice Cooked Potatoes

3 large Russet potatoes, washed and dried
about 2 cups broccoli crowns, chopped
1/4 lb bacon, diced
1 onion, diced
2 cups grated cheddar cheese
1 tsp chili powder

Prick the potatoes several times with the tines of a fork. Microwave for 5 minutes, rotate and microwave another 5 minutes. Continue, if necessary, until the potatoes are just becoming soft throughout - test with the tip of a knife.

Preheat oven to 375F. While the potatoes are cooking, cook the bacon in a large skillet with just a bit of olive oil. When the bacon begins to render some of its fat, add the onions and cook 8-10 minutes. Add the broccoli and cook another 3-5 minutes, until the broccoli just heats through and becomes crisp tender. Salt and pepper to taste.

Slice the potatoes in half lengthwise and carefully scoop out most of the flesh from the peel, leaving a sturdy, uncut boat behind - you’ll need these later. Toss the scooped potato into a large bowl and cut it up into chunks. Stir in the onion/broccoli mixture. Fold in the chili powder and half the cheese.

Now fill the potato skin boats evenly with the broccoli mixture, piling high, if necessary. Top evenly with the remaining cheese. Place on a baking sheet and bake for about 30 minutes, until the potatoes are hot and the cheese is melted and browned a bit.

Serves 6 as a side dish.