recipes / Lunch / Broccoli and Cheese Twice Baked Potatoes

Broccoli and Cheese Twice Baked Potatoes

A perfect side dish for your Christmas dinner or a lunch item to keep you full until dinner. You decide!
4 Servings Meet The Cook Tricia's Whole30 Journey Tricia Print
Broccoli and Cheese Twice Baked Potatoes

Ingredients

  • 4 medium cook Russet Potato
  • 1 cup cook Broccoli Cuts, Frozen
  • 1 ⅔ cups Cheddar Cheese #1
  • ½ cups Sour Cream
  • ½ cups Ranch Dressing
  • ½ teaspoons Garlic Powder
  • ½ cups Cheddar Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Cut potatoes in half lengthwise. Scoop out the inside, leaving a 1/4 inch to 1/2 inch layer of potato in the skin. Place scooped out flesh in a large bowl.
  2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth.
  3. Add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing, and garlic powder to potatoes. Mix well.
  4. Add mixture back to hollowed out skins.
  5. Top with remaining cheddar cheese #2.
  6. Microwave 1 minute, until heated through and cheese begins to melt.

Freezing Directions

Why would I want to freeze this?

  1. Cut potatoes in half lengthwise. Scoop out the inside, leaving a 1/4 inch to 1/2 inch layer of potato in the skin. Place scooped out flesh in a large bowl.
  2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth.
  3. Add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing, and garlic powder to potatoes. Mix well.
  4. Add mixture back to hollowed out skins.
  5. Top with remaining cheddar cheese #2.
  6. Wrap each potato in plastic wrap and place in a gallon freezer bag, label & freeze.

Serving Day Directions

  1. Microwave for 2-3 minutes or until heated through.

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