Broccoli and Cheese Twice Baked Potatoes - Lunch Version

12 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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.

14 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Prep from frozen
2. Microwave for 2-3 minutes or until heated through.