Broccoli and Cheese Twice Baked Potatoes

Let's Cook

Ingredients

4 servings
  • 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

  • Plastic Wraps

Directions

Cut baked potatoes in half lengthwise. Hold the potato and scoop out the insides being certain to leave 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted.

Freezing Directions

Cut baked potatoes in half lengthwise. Hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. Wrap each potato in plastic wrap and place in a gallon freezer bag. Label and freeze.

Serving Day Directions

Microwave for 2-3 minutes or until heated through.

Nutritional Information

Not Available

About This Recipe

A perfect side dish for your Christmas dinner or a lunch item to keep you full until dinner. You decide!

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.

Published:

OAMM Cook Tricia

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