Broccoli soup with cheddar potato skins

1. 1. Preheat oven to 450. Pierce potatoes all over with a fork and microwave until cooked through, 8 to 10 mins. Cook the bacon in a large pot over med heat, stirring, about 8 mins. Remove bacon to paper towel-lined plate. Add the onion to the pot and cook until softened, 5 mins.

2. 2. Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin side up on the baking sheet; coat with cooking spray. Bake until golden, 15 mins.

3. 3. Meanwhile, add the potato flesh, 6 cups chicken broth, 1 tsp salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce heat to maintain a simmer; cook until the broccoli is tender, about 8 mins. Puree in a blender and return to pot and stir in the half and half; season with salt and pepper.

4. 4. Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins. Yummy!!