Broccoli Cheddar Potatoes
Ingredients
- Kosher salt
- 4 large russet potatoes (about 8 ounces each)
- 6 slices bacon, cut crosswise into 3/4-inch pieces
- 6 cups chopped broccoli florets (from 1 bunch broccoli)
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- Freshly ground pepper
- 4 scallions, chopped
- 1 1/2 cups grated cheddar cheese (about 6 ounces)
- 6 to 8 cups baby spinach
- Prepared vinaigrette, for serving
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