Roasted broccoli slices dressed with cheese, sour cream and bacon are a delicious low-carb swap for traditional loaded potato skins. You can roast extra broccoli florets with broccoli steaks or chop them up and add them to soups or salads.
– 2 medium heads broccoli – 1 tablespoon extra-virgin olive oil – ¼ teaspoon salt – ¼ teaspoon ground pepper – ¾ cup shredded sharp Cheddar cheese
– ¼ cup chopped cooked bacon (about 3 slices) – ¼ cup thinly sliced scallion – 4 teaspoons sour cream
Preheat the oven to 425°F (220°C) and place a large rimmed baking sheet in the bottom of the oven; Let warm for 10 minutes.
With a large knife, cut two (¾-inch thick) slices from the end of each broccoli to make 4 broccoli "steaks." (Save the remaining broccoli for another use.) Place the steaks on the preheated baking sheet. Brush 1 teaspoon oil on both sides and sprinkle ¼ teaspoon salt and pepper.
Roast the broccoli, turning occasionally, for 25 to 30 minutes, until tender-crisp and charred in some places. Remove from oven.
Add 3 tablespoons cheese to the center of each broccoli steak. Fry for 1 to 2 minutes until the cheese melts.
Top each steak with 1 tablespoon bacon, 1 tablespoon scallions, and 1 teaspoon sour cream.