Preheat oven to 400 degrees F. Prick potatoes all over with a fork and place on a parchment-lined baking sheet. Bake until fork-tender, 45 to 60 minutes. Let cool slightly. Reduce temperature to 375 degrees F.

Meanwhile, heat a 10" skillet over medium-high. Add bacon and cook until crispy, 4 to 5 minutes, stirring often. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving the bacon fat in pan.

In skillet, melt butter over medium. Add garlic and spinach and season with salt and pepper. Cook until spinach is wilted, 2 to 3 minutes.

Cut potatoes in half and scoop out the insides, leaving skins intact and hollow. Reserve potato flesh. Place skins on baking sheet.

Using the large holes on a box grater, shred cheese, for about 1 1/2 cups. To a large bowl, add potato flesh and mash. Stir in milk, spinach mixture, bacon and half of shredded cheese. Season with salt and pepper and mix to combine.

Spoon potato mixture into potato skins. Sprinkle with remaining cheese. Cut any larger broccoli florets into smaller florets. Spread broccoli around potatoes. Season with salt and pepper and drizzle with oil. Bake until cheese is melted and broccoli is tender, 20 to 25 minutes.

Source: Hannaford fresh Magazine, September 2025