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FOOD

baked potatoes with crispy broccoli and bacon – smitten kitchen

jackminion May 1, 2026 0

baked potatoes with crispy broccoli and bacon – smitten kitchen

Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and uncomplicated to make, we could fix this right now.

While nobody at my table needs to be talked into the usual toppings — butter, cheddar, sour cream, bacon bits, and chives (it’s just not right without green confetti everywhere) — I’ve been afflicted with that pesky, groan-nut problem wherein I need every meal to also have a sturdy vegetable component. Over the years, I’ve attempted resolution in mushroom ragú baked potatoes, cauliflower cheese baked potatoes (in Smitten Kitchen Keepers), twice-baked potatoes with kale, and even baked potato soup with greens stirred in. But nothing, nothing has even come close to the standing ovation-level success of bite-sized pieces of broccoli and bacon that had been roasted together until both were salty and crisp. You tuck them into the oven halfway through the potatoes’ baking time and, I hope, applaud yourself for the economy and ease in which you pulled off dinner tonight.

Now that dinner is sorted, I have, well, an edict to share, one I’ve carefully considered over many, many critical bites of baked potato,
The One True Correct Order To Load A Baked Potato:

Step 1: A baked potato, pressed in and popped open so the fluffy center is exposed.
Step 2: A generous pat or two of butter that will melt through the fluff on contact.
Step 3: Salt and pepper. “Season as you go!” as the chefs say.
Step 4: Cheddar cheese, which — I don’t make the rules — has to be the orange kind. It, too, will melt shortly after making contact.
Step 4: Any crispy components, such as bacon and, here, broccoli too. They will take a nap in the melted cheddar cheese hammock, as we’d all like to.
Step 5: A dollop of sour cream, Breakstone’s or bust.
Step 6: A final dusting of salt and pepper and then minced chives everywhere. Honestly, if we’re not sweeping them off the floor, we probably didn’t do it right.
Step 7: If you’re my children and I’ve all but given up on table manners (some nights!) at the point when the potato is largely emptied of these toppings, a second, smaller layer of toppings will be added, the potato pressed closed, and eaten like a taco.

Video

Baked Potatoes with Crispy Broccoli and Bacon

4 (about 8 ounces or 225 grams each) russet potatoes, scrubbed cleanOlive oilKosher salt and freshly ground black pepper1 pound (455 grams) fresh broccoli, cut into 1-inch pieces4 ounces (115 grams) bacon (about 4 slices), diced
To finishButterSharp orange cheddar, coarsely gratedSour creamMinced fresh chives
Bake your potatoes: Heat your oven to 450°F (230°C). Spear each potato several times with a fork (this helps keep it fluffy). Use your hands to lightly, very lightly, coat each potato in olive oil; you’ll likely not need more than a teaspoon per potato. Sprinkle the potatoes all over with kosher salt and black pepper and bake them directly on your oven rack for 45 minutes to 1 hour. I usually keep them off to one side so I have room to add the pan of broccoli shortly. A fully baked potato can be easily speared through the center with a skewer.
Meanwhile, roast the broccoli and bacon: Toss broccoli with a couple tablespoons of olive oil (just to lightly coat it since there will also be bacon fat to season it), salt, and freshly ground black pepper on a small- to medium-sized baking sheet. Add diced bacon, and toss so it’s distributed throughout the pan. 15 minutes into the potato baking time, add this pan to your oven. Roast it for 25 to 30 minutes total or until the bacon is crisp and the broccoli is almost charred, turning the pieces over and moving them around once or twice during the roasting time so it cooks evenly.
Your potatoes might be done at the same time or they might need up to 15 minutes more.
To serve: I find that the potato is better at opening where I want it to if I perforate it once or twice down the middle with a fork. Use towel- or potholder- covered hands to press the ends of the potato in to pop it open, then pull them back so you have lots of space to add the toppings. Load each potato with butter, salt and pepper, cheddar, a big scoop of roasted broccoli and bacon, sour cream, chives, and more salt and pepper. Eat right away.

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FOOD

crunchy brown butter baked carrots – smitten kitchen

jackminion May 1, 2026 0

This is a relatively small side dish, but you can absolutely double or triple it in a larger dish.
1 pound (455 grams) baby carrots, the peeled and bagged kind5 tablespoons (75 grams) unsalted butter, divided¾ cup panko-style plain breadcrumbsKosher salt1 medium shallot, chopped2 garlic cloves, minced3 tablespoons (25 grams) all-purpose flour1 cup (235 ml) vegetable brothFreshly ground black pepper3 tablespoons minced parsley, or a mix of herbs you like with carrots such as chives and dill, divided2 tablespoons capers, drained1 cup (85 grams) grated gruyere or comte cheese
Heat your oven: To 350°F (176°C).
Prepare the carrots: Our biggest enemy here is how water-logged baby carrots come in bags. But, it’s worth the trouble for the ease! Drain the carrots (there’s a puddle at the bottom of the bag just waiting to splash you) and put them in a bowl lined with a few layers of paper towels for 10 minutes before starting. Quarter the carrots lengthwise and return them to the towel-lined bowl while you work on the other elements.
Make the brown butter crumbs: In a large skillet, melt 2 tablespoons (30 grams) of the butter over medium heat and keep cooking it, stirring here and there, until the butter has brown flecks all over and smells dreamy. Add the breadcrumbs and two pinches of salt to the pan and toast, stirring, until they’re golden brown all over. Scoop the crumbs out and set them aside.
Make the sauce: Heat the remaining 3 tablespoons (45 grams) of butter and brown it, too. Once browned, increase the heat to medium-high and add the shallots. Cook the shallots until tender and beginning to brown at the edges, 3 to 5 minutes. Add the garlic and cook for one minute more. Add the flour and cook until it disappears; it will look like a chunky paste. Add the broth, stirring until the flour mixture disperses. Bring the sauce to a simmer and season with 1 teaspoon kosher salt (I’m using Diamond brand; start with half of other brands) and many grinds of black pepper. The sauce is going to seem too thick but that’s intentional; more water will come out of the carrots as they bake. Add carrots and stir to combine, cooking them together for one minute. Stir in 2 tablespoons of the herbs.
Assemble and bake: Transfer the carrots and their sauce to a 1-quart baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour, until carrots are tender (spear with a knife or toothpick to check for no resistance). Increase oven temperature to 400°F (205°C). Transfer dish briefly to a heatsafe surface. Remove foil, stir in capers. Combine cheese and toasted crumbs and sprinkle on top. Return to the oven for 10 minutes, or until cheese is melted. For more color on top, run the pan briefly under your oven’s broiler.
Serve: Sprinkle with remaining 1 tablespoon herbs and dig in.
Do ahead: You can prepare the dish up to the point when it goes in the oven and pause for a few hours, or overnight in the fridge. You could also pause right before adding the cheese and crumbs for the final bake; this would be ideal to do right before serving. Leftovers can be reheated in a 350-degree oven.

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FOOD

pumpkin basque cheesecake – smitten kitchen

jackminion May 1, 2026 0

If you’re mixing this in a food processor, cold cream cheese is fine. If you’re using a handmixer or stand mixer, it’s best to have the cream cheese softened at room temperature first.
¼ cup (50 grams) granulated sugar⅓ cup (45 grams) cornstarch½ teaspoon kosher salt1 ½ teaspoons ground cinnamon¼ teaspoon freshly grated nutmeg¼ teaspoon ground ginger½ cup (100 grams) light brown sugar1 pound cream cheese (2 8-ounce/227-gram packages) (see Note)3 large eggs1 ¼ cups canned pumpkin puree (less than a 15-ounce/425-gram can)
Heat oven: To 425°F (218°C). Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet, just in case there’s overflow (but I’ve never had any).
In a food processor: In the work bowl, blend the granulated sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar. Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.
With a handmixer: Combine granulated sugar, cornstarch, salt, and spices in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
Both methods: Pour into the prepared pan, making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for 35 to 40 minutes, until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you’d like more color on top, you can run it under your oven’s broiler for 2 to 3 minutes at the end.
To finish and serve: Transfer pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
Use parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
Do ahead: Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.

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