Step 1

Scrub potatoes well under cold water and pierce all over with a fork. Bake the potatoes either in a 350°F oven for about 1 hour, or wrap in damp paper towels and microwave for about 5 minutes (both cooking methods may take a bit longer, depending on the size of the potatoes and the appliances). Once cooked, cut a small incision in the potatoes lengthwise to let steam escape. Cool for 5 minutes.

Step 2

Meanwhile, bring a medium pot of water to a bowl and cook broccoli until tender, 3-4 minutes. Drain and cool at room temperature.

Step 3

Add bacon to a large skillet (nonstick, cast iron or stainless steel) and cook the bacon over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate and cool for about 5 minutes. Roughly chop.

Step 4

To assemble a loaded potato bowl, place a potato in a bowl and cut in half lengthwise. Add 1/2 tablespoon of the butter and mash the butter, along with 1/8 teaspoon (about 1 pinch) of the salt, until well combined and light and fluffy. Top with 1/4 cup of the cheese then sprinkle with bacon, broccoli and scallions and dollop with sour cream.