This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Utensils
Medium Sauté Pan
Large Bowl
Small Bowl
Step 1
Preheat oven to 400°F. Using a fork, pierce each potato 5 times.
Step 2
When oven has preheated, place potatoes in the oven directly on the baking rack. Cook for 1 hour, or until tender. Larger potatoes may require more time.
Step 3
Meanwhile, place a medium sauté pan on the stove over medium heat. Add the bacon to the pan and mix frequently. Cook for 7 minutes, or until crispy. Use a slotted spoon to transfer the bacon to a small bowl and reserve the bacon fat in the pan.
Step 4
Add the broccoli and red pepper to the pan. Cook for 2 minutes, then add water and cook until evaporated. Transfer vegetables to a bowl.
Step 5
When potatoes are fully cooked, remove from oven and allow to cool for 10 minutes.
Step 6
After 10 minutes, cut potatoes in half lengthwise. Using a spoon, remove cooked flesh of the potato, leaving a ¼-inch border. In a large bowl, combine the potato flesh, half of the bacon, broccoli, red pepper sour cream, salt, pepper, and half of the cheddar cheese. Stir the potato mixture until evenly combined. Fill the empty potato halves with the mixture.
Step 7
Place the Ninja 10” x 15” Premium Cooling Rack over the Ninja™ Foodi™ NeverStick™ Premium 10” x 15” baking sheet. Place filled potato halves on the rack, then transfer to the oven. Bake for 10 to 12 minutes, or until and instant-read thermometer reads 165°F.
Step 8
When cooking is complete, top baked potatoes with the remaining bacon, cheddar, and scallions. Serve immediately.
Preheat oven to 400°F. Using a fork, pierce each potato 5 times.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 2 of 8
When oven has preheated, place potatoes in the oven directly on the baking rack. Cook for 1 hour, or until tender. Larger potatoes may require more time.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 3 of 8
Meanwhile, place a medium sauté pan on the stove over medium heat. Add the bacon to the pan and mix frequently. Cook for 7 minutes, or until crispy. Use a slotted spoon to transfer the bacon to a small bowl and reserve the bacon fat in the pan.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 4 of 8
Add the broccoli and red pepper to the pan. Cook for 2 minutes, then add water and cook until evaporated. Transfer vegetables to a bowl.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 5 of 8
When potatoes are fully cooked, remove from oven and allow to cool for 10 minutes.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 6 of 8
After 10 minutes, cut potatoes in half lengthwise. Using a spoon, remove cooked flesh of the potato, leaving a ¼-inch border. In a large bowl, combine the potato flesh, half of the bacon, broccoli, red pepper sour cream, salt, pepper, and half of the cheddar cheese. Stir the potato mixture until evenly combined. Fill the empty potato halves with the mixture.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 7 of 8
Place the Ninja 10” x 15” Premium Cooling Rack over the Ninja™ Foodi™ NeverStick™ Premium 10” x 15” baking sheet. Place filled potato halves on the rack, then transfer to the oven. Bake for 10 to 12 minutes, or until and instant-read thermometer reads 165°F.
6
russet potatoes
12s
strips bacon, diced, divided
0kg
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/4 ground black pepper
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
6
russet potatoes
12s
strips bacon, diced, divided
1 pound
broccoli, cut in to 1/2-inch florets
3/4 cup
diced red bell pepper
1/2 cup
water
1 cup
sour cream
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
4 cups
grated cheddar cheese, divded
8
scallions, chopped
Step 8 of 8
When cooking is complete, top baked potatoes with the remaining bacon, cheddar, and scallions. Serve immediately.
