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

Directions

Microwave 1 minute, until heated through and cheese begins to melt. 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. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. Add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing, and garlic powder to potatoes. Mix well. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2.

Freezing Directions

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. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. Add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing, and garlic powder to potatoes. 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 & freeze.

Serving Day Directions

Microwave for 2-3 minutes or until heated through.

Nutritional Information

Not Available

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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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