Twice Baked Potatoes

*The easiest way to shave your broccoli is to place the stalk upside down on a cutting board with the stem in your hand. Run a knife around the edges of the broccoli to shave off small florets. Bake the potatoes in a 375 degree oven with a bit of olive oil and salt for 1 hour. Transfer the potatoes to the fridge to cool for a couple of hours. This can even be done a day ahead of time. Cut the bacon vertically into thin strips. If you freeze the bacon, it'll be easier to cut. Cook the bacon until all of the fat has been rendered. (I like to cook the bacon in a 375 degree oven for 45 minutes, stirring every 15 minutes to make sure that the fat is rendered evenly. When the bacon fat is foaming, it's done.) Drain the bacon from its fat and save a small amount of the bacon fat. Saute the onions and garlic in the bacon fat until tender. Season with salt and pepper. When the onions are cooked, add the broccoli, toss, and set aside. Cut the potatoes in half and scoop out the flesh of the potatoes using a spoon. In a large bowl (or mixer) combine the potatoes, bacon, and the onion mixture. Season with salt and pepper as needed. Add the heavy cream, sour cream, and parmesan cheese. Spoon the contents of the bowl back into the shells of the potatoes and top with more parmesan cheese. Bake for 15 more minutes at 375 degrees, or until golden brown.