Loaded baked potato

I made a loaded baked potato to go with my steak. It was very delicious, though a little high in calories. But once in a while it is a treat.

Make a standard baked potato. A large Russet potato works well for this recipe as each serving is half a potato.

Clean the potato, dry it, then coat it with olive oil and kosher salt.

Place on a wire rack on a sheet pan and bake for 1 hour and 10 minutes at 350°F.

Remove from the oven and let cool for 10 minutes or so.

Cut the potato lengthwise. Scoop out a little bit of the potato to make it easier to fill and not have the filling fall off. In a twice-baked potato you'd scoop out the whole thing, mix it with stuff, and put it back in, but I just scooped out and discarded a little potato to make room here.

Add thin slices of butter. I used 1 tbsp. per serving (half a potato) which might be a little much, but it was tasty.

Microwave a small amount of broccoli, covered, with a little added water, for 0:50, and add to the potato.

Take 1 slice of frozen, pre-cooked Vermont Smoke and Cure bacon, cut into small pieces and add to the potato.

Season with salt and pepper.

And finally top with a little grated Cabot cheddar cheese. I could have added a little more.

Put the completed potato on a sheet pan in the oven at 350°F for 15 minutes or so.

Serve with sour cream on the side.