Cream of Broccoli Soup and Cheddar Potato Skins

Ingredients:

• 4 medium Russet Burbank potatoes
• 4 strips bacon, cut into pieces
• 1 onion, chopped
• Cooking spray
• 1 head broccoli, florets chopped (about 6 cups)
• 2 tbsp. low-fat cream (10%)
• 1 and 1/4 cups grated cheddar (about 140 g)

Preparation:

1. Preheat oven to 220°C.
2. Pierce the potatoes with a fork. Microwave until cooked through, 8-10 minutes. In a large saucepan or Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the onion to the pan with the rendered fat; cook, stirring occasionally, until softened, 5 minutes.
3. Meanwhile, spray a baking sheet with cooking spray. Cut the potatoes into quarters lengthwise and scoop out most of the flesh; set aside. Place the potatoes, skin-side up, on the prepared baking sheet and spray with cooking spray. Bake until golden brown, 15 minutes.
4. Meanwhile, add the potato pulp, 6 cups of water, 1 teaspoon of salt, and a pinch of freshly ground black pepper to the saucepan with the onions and stir. Bring to a boil. Add the broccoli and reduce the heat to maintain a gentle simmer; cook until the broccoli is tender, about 8 minutes. Blend the soup in small batches. Return it to the saucepan and stir in the cream; season with salt and pepper to taste.
5. Remove the potato skins from the oven, flip them over, and sprinkle them with cheese. Continue baking until golden brown. Top each serving of soup with fried bacon and serve with the potato skins.