Ingredients
| 2 | large Idaho baking potatoes |
| 2 | tablespoons butter, softened |
| ½ | cup grated sharp cheddar cheese |
| ¼ | cup milk |
| 3 | tablespoons sour cream |
| ½ | teaspoon salt |
| ¼ | teaspoon freshly ground pepper |
| 1 | (6-ounce) package HORMEL® BLACK LABEL® Canadian bacon slices, chopped |
| ½ | cup frozen chopped broccoli, thawed and drained |
Directions
Heat oven to 400°F.
Wash potatoes and wrap in aluminum foil.
Bake on baking sheet 1 hour 30 minutes or until tender. Let stand 10 minutes.
Cut potatoes in half lengthwise and scoop pulp into medium bowl; leaving skins intact.
Mash pulp, butter and next 5 ingredients with potato masher. Stir in Canadian bacon and broccoli until blended.
Place potato mixture in potato skins and bake 12 to 15 minutes or until heated through.