Stuffed Potatoes With Bacon, Broccoli, and Cheese

• 24 ounces yukon gold potatoes
• 14 cup half-and-half
• 4 ounces cream cheese, softened
• 2 tablespoons grated parmesan cheese
• 14 teaspoon garlic salt
• 14 teaspoon fresh ground pepper
• 4 slices bacon, cooked and crumbled
• 12 small sweet onion, chopped
• 0.5 (10 ounce) package frozen chopped broccoli, thawed and drained
• 14 cup shredded cheddar cheese

1. Prick potatoes several times with a fork and place in microwave, covered with damp paper towels.
2. Microwave on high 8-10 minutes or until tender.
3. Cool slightly.
4. Preheat oven to 350 degrees.
5. Halve potatoes crosswise and scoop out the pulp, leaving a 1/4"-thick shell.
6. Stand shells in muffin pan cups for easy stuffing.
7. Stir together potato pulp, half-and-half, cream cheese, parmesan, garlic salt, pepper, and bacon.
8. Saute onion and broccoli over medium-high heat for 4-5 minutes or until tender.
9. Mix into potato mixture and stuff into potato shells.
10. Sprinkle with cheddar cheese.
11. Bake at 350 for 15 minutes.

gold potatoes, cream cheese, parmesan cheese, garlic, ground pepper, bacon, sweet onion, broccoli, cheddar cheese

Taken from www.food.com/recipe/stuffed-potatoes-with-bacon-broccoli-and-cheese-193410 (may not work)