Unless you’re leading a life that's much better than mine (which is probably true!), it’s likely been ages since you last enjoyed a baked potato for dinner — or, as they're affectionately known in the UK, a "jacket potato." It’s a shame since they’re so comforting and easy to prepare; we could rectify that right now.
While nobody at my dinner table needs convincing about the classic toppings — butter, cheddar, sour cream, bacon bits, and chives (it’s just not right without those green bits) — I’ve been challenged by that annoying urge where I need every meal to include a substantial vegetable. Over the years, I’ve tried various solutions, like mushroom ragú baked potatoes, cauliflower cheese baked potatoes (from Smitten Kitchen Keepers), twice-baked potatoes with kale, and even baked potato soup with added greens. However, nothing has ever come close to the standout success of roasted bite-sized broccoli and bacon that become salty and crispy together. You can pop them in the oven midway through baking the potatoes, and I hope you’ll commend yourself for how effortlessly you made tonight’s dinner.
Now that dinner is taken care of, I have a decree to share, one I’ve thoughtfully formed after many critical bites of baked potato:
The One True Correct Order for Loading a Baked Potato:
Step 1: A baked potato, pressed open to reveal its fluffy interior.
Step 2: A generous pat or two of butter that will melt immediately into the fluff.
Step 3: Salt and pepper — “Season as you go!” as the chefs advise.
Step 4: Cheddar cheese, which — I don’t set the rules — has to be the orange variety. It will also melt quickly.
Step 5: Any crispy additions, such as bacon and, in this case, broccoli. They will sink into the melted cheddar cheese like we would all like to relax.
Step 6: A dollop of sour cream, ideally Breakstone’s.
Step 7: A final sprinkle of salt and pepper, followed by minced chives everywhere. Honestly, if we’re not sweeping them off the floor, we probably didn’t execute it properly.
Step 8: If you’re my kids and I’ve nearly surrendered on table manners (some nights!), once the potato is mostly free of toppings, a second, smaller layer will be added, the potato pressed back together, and consumed like a taco.
Baked Potatoes with Crispy Broccoli and Bacon
4 russet potatoes (around 8 ounces each), thoroughly scrubbed
Olive oil
Kosher salt and freshly ground black pepper
1 pound fresh broccoli, cut into 1-inch pieces
4 ounces bacon (approximately 4 slices), diced
To finish:
Butter
Sharp orange cheddar, coarsely grated
Sour cream
Minced fresh chives
Bake your potatoes: Preheat your oven to 450°F. Poke each potato several times with a fork (this keeps it fluffy). Lightly coat each potato with a bit of olive oil using your hands; you’ll likely need no more than a teaspoon for each. Sprinkle the potatoes thoroughly with kosher salt and black pepper and bake them directly on the oven rack for 45 minutes to 1 hour. I generally keep them off to one side so I can add the pan of broccoli soon. A fully cooked potato can be easily pierced through the center with a skewer.
Meanwhile, roast the broccoli and bacon: Toss the broccoli with a couple of tablespoons of olive oil (just enough to lightly coat since there will also be bacon grease to season it), salt, and freshly ground black pepper on a small to medium-sized baking sheet. Add the diced bacon, tossing to ensure an even distribution. After 15 minutes of the potato baking time, place this pan in the oven. Roast for a total of 25 to 30 minutes or until the bacon is crispy and the broccoli is nearly charred, turning the pieces over and rearranging them a couple of times during roasting for even cooking.
Your potatoes might finish around the same time or may need an additional 15 minutes.
To serve: I find that the potato opens more effectively if I poke it once or twice down the middle with a fork. With hands protected by a towel or potholder, press the ends of the potato to pop it open, then pull them back to create ample space for toppings. Fill each potato with butter, salt and pepper, cheddar, a generous scoop of roasted broccoli and bacon, sour cream, chives, and a bit more salt and pepper. Enjoy immediately.
How about dinner tonight? For a chilly, rainy day, we’re preparing baked potatoes stuffed with crispy broccoli, bacon, and all the toppings. It's warm, simple, and budget-friendly.