Turn a standard side dish into a flavor-packed full-on entree.

Cheesy loaded baked potatoes with broccoli and bacon are a great pantry meal.

Potatoes store well and are generally available in bulk.

loaded baked potato with bacon, broccoli and sour cream with a side salad

Nick Evans | Art Banner Credit: Andy Christensen

Keep a few pounds in your pantry, and this becomes an easy and comforting dinner.

Most kids I know struggle with it, and I know mine do.

We can solve it!

Side view of quick and easy loaded baked potatoes on a worn baking sheet. Along with cheddar cheese, broccoli and bacon, the potato has a spoonful of sour cream and chopped scallions. A second potato is partially visible to the right.

Nick Evans

Sometimes, Ill serve them with a little side salad or something just to lighten up the plate.

Go easy on yourself.

Nick Evans

The Best Way To Make Bacon

I prefer to bake my bacon in the oven.

A broccoli and bacon loaded baked potato is in the background and a fork is holding up a bite of the potato. Broccoli, chopped bacon and cheddar cheese are visible along with the creamy potato.

Nick Evans

I essentially follow the method in that article.

Then, I rub them with some olive oil and a good sprinkle of coarse salt.

I wouldnt alter from the classic here.Russet potatoes are what you want.

A young girl and boy are sitting at a kitchen table with plates and drinks in front of them. One plate is split into four sections. Each section has one type of food on it. Bacon, shredded cheddar cheese, mashed potato and cooked broccoli is on the plate. The boy is giving a thumbs up sign at his chair.

Nick Evans

That said, I would stay away from the Godzilla-sized potatoes that you could sometimes find.

A lot is going into these, and you dont need to start with a pound of potatoes.

I shoot for around 10- to 12-ounce russet potatoes.

Cheesy, broccoli, bacon loaded baked potato on a white plate with a salad of spinach and tomato behind it on a white plate. The potato is sliced down each side and the top and bottom. Chopped bacon, broccoli, scallions and shredded cheddar cheese are on the potato. A spoonful of sour cream is in the middle of the potato. A fork is to the right of the plate.

Nick Evans

You might try:

Potatoes are an incredibly flexible starting point for so many flavor combos!

The Dad Add: Quick Home Fries

Quick home fries!

Home fries are a great way to use up potato leftovers.

Six russet baked potatoes are on a worn baking sheet. The skin is dimpled and salt covers each one.

Nick Evans | Art Banner Credit: Andy Christensen

Cook it over medium high heat until the potatoes get crispy, and serve it with eggs.

I wouldve served my kids exactly what I was eating: a completely stuffed-to-the-max potato.

That will almost certainly cause a food fight.

Four baked russet potatoes are on a worn baking sheet. The skin is salted and a paring knife is laid underneath the potatoes. One potato is cut down each side and across the top revealing the creamy potato inside.

Nick Evans | Art Banner Credit: Andy Christensen

Instead, I learned the trick is to just serve smaller portions of individual items.

Two thumbs up, as you’ve got the option to see!

Place the bacon in a cold oven and set the temperature to 375F.

Two loaded baked potatoes with bacon on a worn baking sheet. The russet potatoes are split open with broccoli, chopped bacon and unmelted, shredded cheddar cheese.

Nick Evans | Art Banner Credit: Andy Christensen

Bake for 15 to 20 minutes.

Check the bacon around the 18-minute mark.

Some types of bacon cook faster than others.

Two quick and easy loaded baked potatoes on a baking sheet. The russet potatoes are split down the middle and loaded with bacon, cheddar cheese, sliced green onions, broccoli and a dollup of sour cream in the center of the potato.

Nick Evans | Art Banner Credit: Andy Christensen

(SeeHow to Make Bacon in the Ovenfor full details.)

(It can happen!)

Remove the bacon from the oven; transfer to a paper towel-lined plate.

Increase the heat to 400F.

Place potatoes on a baking sheet, drizzle well with olive oil, and sprinkle with coarse salt.

Bake potatoes for about an hour until the skins are shriveled slightly and the potatoes are very tender.

(SeeHow to Bake a Potatofor more details.)

While the potatoes bake, cook your broccoli.

Bring a large pot of water to a boil.

Add a big pinch of salt to the water to season it.

Drain broccoli once it is tender and set aside for assembly.

We will warm everything up once the potatoes are assembled at the end.

Once your potatoes are baked, let them cool slightly so it’s possible for you to handle them.

Cut each potato down the center, being careful not to cut all the way through.

Sprinkle some cheese over the potato.

I like a lot of cheese but feel free to use as much or as little as youd like.

Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon.

Top the warm potatoes with sour cream and chives and serve.

Leftovers:Store any extra potatoesbeforefilling them.

Cut a leftover potato into about 1/4-inch cubes.

Into a medium skillet set over medium heat, add the olive oil.

When the oil starts to shimmer, add the potato cubes and seasoned salt.

Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges.

Remove from skillet and serve with eggs.