This loaded, twice-baked potato is a meal by itself.
4 large russet potatoes, scrubbed
4 Tablespoons butter
3/4 cup cottage cheese (or 1/2 cup sour cream)
6 ounces shredded cheddar cheese
8 strips cooked bacon, crumbled
1 1/2 cups cooked chopped broccoli
Salt and pepper
Preheat the oven to 400ºF.
Prick the potatoes with a knife and bake them on a foil-lined baking sheet until tender, about 1 hour.
Remove the potatoes, but leave the oven on.
Cut off and discard (or munch) the top quarter of each potato.
Scoop out the flesh and mash it with the butter, cottage cheese or sour cream, and cheddar.
Stir in the bacon and broccoli and pile the stuffing back into the potato skins.
Bake another 20 to 30 minutes, or until browned and piping hot.