Disneyland Bacon Broccoli & Cheese Stuffed Baked Potatoes

These Bacon Broccoli & Cheese Stuffed Baked Potatoes are copycat of Disneyland baked potatoes. They are cheesy and hearty with crunchy bacon bits. They are great as side dish or even main entree! 

Recently, Bryan and I went to Disneyland with a few close friends. I have to say that was one of the best times I had in Disneyland. A few lines were somewhat long, but chatting and snacking made the process a whole lot faster. Other than rides, the second thing we did the most was eating non-stop. One of our friends is quite an expert in all the food choices. She knew exactly what she craved for and where the food was, so we followed her around. From one food place to another, we were eating too often that I never had a chance to feel hungry. Corn dogs, dole whip, churros, clam chowder, sliders, lobster nachos, and cocktails. Absolutely stuffed! (And drunk at one point!)

One of the places we went to was Troubadour Tavern. This food stand is at the very back of Fantasyland, next to Fantasyland Theatre. First, I didn’t know there was a theatre. Second, it’s very hidden that anyone can easily miss it. Their specialty is baked potato. There are 2 options, one with bacon and sour cream, and the other is broccoli and cheese.

Normally, Bryan would pick bacon without hesitation. But a baked potato covered with cheese sauce actually sounds BETTER! We ended up with the broccoli and cheese, and it was incredible! Cheesy, hearty and simply delicious.

To recreate that memory, I did this copycat version of the broccoli and cheese stuffed baked potato. And even better, add bacon bits to it! Russet potatoes were baked in the oven for about 1 hour until tender inside with a crispy skin. Bacon was cut and cook in a skillet until crisp. Broccoli was cooked in boiling water for about 2 minutes until just tender. The 4-ingredient cheese sauce was even easier. Just whisk everything together over the stove until smooth. Put together everything and the potatoes are ready. These baked potatoes are excellent side dish. Be honest, there are so much topping that can be the perfect main entree too!

Try these potatoes and bring home the little piece of happiest place on earth!

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Disneyland Bacon Broccoli & Cheese Stuffed Baked Potatoes

Course Main Dish, Side Dish

Cuisine American

Keyword bacon, broccoli, cheese, disneyland, potato, side dish

Servings 2 servings

Author Lokness

Ingredients

• 2 large Russet potatoes
• 1½ tablespoons olive oil
• 3 bacon slices (cut into ¼-inch pieces)
• 1 head broccoli (cut into florets, about 2½ cups)
• Salt

Cheddar Cheese Sauce:

• 4 ounces sharp cheddar cheese (shredded)
• 1½ teaspoons corn starch
• 5 - 7 ounces canned evaporated milk
• 10 - 13 drops tabasco sauce

Instructions

• Preheat oven to 350˚F (177˚C).
• Wash and rub the potatoes clean. Pat dry with paper towels. Pierce each potato 7 – 8 times with a fork. Rub 1½ tablespoons olive oil over the potato. Sprinkle with salt and rub again. Place the potatoes directly on the rack in the middle of the oven (without a baking sheet). Put a piece of aluminum foil at the bottom of the oven to catch any dripping. Bake the potatoes for 55 – 70 minutes, depending on the size of the potatoes. When the potatoes are ready, a fork can be easily inserted into the center.
• Meanwhile, in a medium skillet over medium heat, warm up the pan. Add bacon and cook until crisp and brown, stirring occasionally. Remove to a plate lined with paper towels.
• Bring a small pot of water to a boil. Season with a little bit of salt. Add broccoli florets and cook for 2½ minutes. Drain, remove and transfer to a medium bowl. Set aside.
• When the potatoes are done, remove from oven and transfer to a plate. Cover with aluminum foil to keep warm.
• In a medium bowl, toss together shredded cheese and corn starch. Transfer to a small saucepan. Add 5 ounces evaporated milk and 10 drops tabasco sauce. Set over low heat, whisking constantly with until melted, and thickened, about 5 – 10 minutes. Taste and season with more tabasco sauce if desired. If needed, add more evaporated milk to thin out the sauce.
• Using a sharp knife, make a long slit lengthwise on the potatoes. Squeeze and push the ends towards one another to make a pocket. Fluff the potatoes with a fork.
• To assemble, season the potato lightly with salt. Scoop some cheese sauce over. Stuff with some broccoli. Add more cheese sauce and top with bacon bits. Transfer the rest of the cheese sauce to a small bowl. Serve immediately with the extra cheese sauce and extra broccoli on the side.

Notes

1. If you want a milder cheese sauce, use medium cheddar instead of sharp.
2. Don’t make the cheese sauce too early. It should be last thing you work on. Cheese sauce would thicken as it cools.

(Cheese sauce adapted from Serious Eats)

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