Potatoes stuffed with broccoli and cheddar cheese

Ingredients:

• 4 large potatoes (approximately 230 g each)
• 6 slices bacon, cut into small pieces
• 1 head of broccoli, separated into florets and cut each floret in half
• 4 tbsp (60 g) butter, room temperature
• 1/2 cup sour cream
• Coarse salt and freshly ground black pepper
• 4 green onions, cut into rings
• 1.5 cups coarsely grated cheese Cheddar (approximately 170 gr.)
• 6 - 8 cups baby spinach
• Salad dressing (vinegar, olive oil, salt, spices)

Preparation:

1. Pierce the potatoes with a fork in several places. Place the potatoes, skin on, on a plate and microwave until soft, 10 to 20 minutes.
2. Fry the bacon in a skillet with a removable handle until crisp. Transfer the bacon to paper towels. Pour the rendered fat into a bowl.
3. Boil broccoli in salted water for 3 minutes.
4. Cut the potatoes in half lengthwise, then scoop out the flesh, leaving about 1 cm of flesh near the skin. Place the potatoes skin-side up in a frying pan and baste with the remaining fat. Place the potatoes in an oven preheated to 220°C and bake until golden brown.
5. Mix the mashed potatoes with butter and sour cream, season with 1 1/4 teaspoons of salt and pepper to taste. Combine the mashed potatoes with the broccoli, green onions, bacon, and half the cheddar cheese.
6. Turn the potatoes skin-side down, fill with the filling, and sprinkle with the remaining cheese. Place the pan in the oven and bake until the cheese is melted, 3-4 minutes. Toss the spinach with the dressing and serve with the potatoes.