Broccoli and Cheddar Loaded Potatoes
Recipe tags: soup mix, easy difficulty, side, roast
|1 cup||heavy cream|
|4||russet potatoes (1 lb each), baked|
|2 cup||steamed broccoli florets, divided|
|6 slice||bacon, cooked and crumbled, divided|
|1 cup||shredded cheddar cheese, divided|
|¼ cup||diced green onions, divided|
Add the soup, heavy cream, and water to a large stockpot over low heat, stir to combine. Cook the soup on low, stirring occasionally for 15 minutes. Remove the soup from the heat.
Cut the baked potatoes in half lengthwise and use a fork to fluff.
Place the potatoes onto a plate and top each potato with ½ cup steamed broccoli. Using a ladle pour a serving of the cheddar broccoli soup over the steamed broccoli. Sprinkle each potato with the bacon, cheddar cheese, and green onions. Serve immediately.