Twice-Baked Broccoli Spuds

These spuds are twice as nice using our Broccoli Cheddar bulk soup.


  1. 8 medium russet potatoes
  2. 1 c. sour cream
  3. 1 bowl (12 oz.) McAlister’s broccoli cheddar soup
  4. 1 lb. broccoli, cut into small florets (1” or less)
  5. 1 ½ c. shredded cheddar cheese blend
  6. ⅓ c. unsalted butter, softened
  7. salt and pepper
  8. 1 c. cooked, crumbled bacon (optional)
  9. 4 green onions, sliced


  1. Preheat oven to 450ºF.
  2. Wash potatoes, place on cookie sheet, and bake for 45 minutes.
  3. Remove from oven and allow to cool for 20 minutes.
  4. Cut potatoes lengthwise.
  5. Carefully use a spoon to scoop out the center of each into a medium-sized mixing bowl, leaving ¼ of an inch of potato in the skins.
  6. Place potatoes halves cut-side down on a parchment-lined cookie sheet. Brush skins with olive oil and season with salt and pepper.
  7. Return to oven and bake for 15 minutes.
  8. Remove potato skins from oven and carefully flip them hollow-side up.
  9. Into the bowl of scooped potato, add soup, sour cream, butter, and ½ cup of cheese. Mix thoroughly. Season with salt and pepper to taste.
  10. Fold in broccoli florets.
  11. Spoon potato mixture into potato skins and sprinkle with bacon, if desired.
  12. Top with remaining shredded cheese.
  13. Return to oven and bake for 20 minutes. Garnish with green onion.