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baked potatoes with crispy broccoli and bacon \u2013 smitten kitchen<\/p>\n
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\t\tUnless you\u2019re living your life better than me (probably!), I bet it\u2019s been way too long since you last had a baked potato for dinner \u2014 or, as they\u2019re more charmingly called across the pond, \u201cjacket potato.\u201d And it\u2019s a crime because they\u2019re so cozy and uncomplicated to make, we could fix this right now.<\/p>\n
While nobody at my table needs to be talked into the usual toppings \u2014 butter, cheddar, sour cream, bacon bits, and chives (it\u2019s just not right without green confetti everywhere) \u2014 I\u2019ve been afflicted with that pesky, groan-nut problem wherein I need every meal to also have a sturdy vegetable component. Over the years, I\u2019ve attempted resolution in mushroom rag\u00fa 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\u2019 baking time and, I hope, applaud yourself for the economy and ease in which you pulled off dinner tonight.<\/p>\n
Now that dinner is sorted, I have, well, an edict to share, one I\u2019ve carefully considered over many, many critical bites of baked potato,
\nThe One True Correct Order To Load A Baked Potato:<\/p>\n
Step 1: A baked potato, pressed in and popped open so the fluffy center is exposed.
\nStep 2: A generous pat or two of butter that will melt through the fluff on contact.
\nStep 3: Salt and pepper. \u201cSeason as you go!\u201d as the chefs say.
\nStep 4: Cheddar cheese, which \u2014 I don\u2019t make the rules \u2014 has to be the orange kind. It, too, will melt shortly after making contact.
\nStep 4: Any crispy components, such as bacon and, here, broccoli too. They will take a nap in the melted cheddar cheese hammock, as we\u2019d all like to.
\nStep 5: A dollop of sour cream, Breakstone\u2019s or bust.
\nStep 6: A final dusting of salt and pepper and then minced chives everywhere. Honestly, if we\u2019re not sweeping them off the floor, we probably didn\u2019t do it right.
\nStep 7: If you\u2019re my children and I\u2019ve 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.<\/p>\n
Video<\/p>\n
Baked Potatoes with Crispy Broccoli and Bacon<\/p>\n
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
\nTo finishButterSharp orange cheddar, coarsely gratedSour creamMinced fresh chives
\nBake your potatoes: Heat your oven to 450\u00b0F (230\u00b0C). 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\u2019ll 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.
\nMeanwhile, 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\u2019s 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.
\nYour potatoes might be done at the same time or they might need up to 15 minutes more.
\nTo 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.<\/p>\n
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