Broccoli and Cheese Stuffed Potatoes - OAMC |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From the best Freezer cookbook. A simple stuffed potato. Ingredients:
4 large russet potatoes |
3 cups broccoli florets |
1/2 cup sour cream |
2 green onions, chopped |
1 1/3 cups shredded cheddar cheese |
salt |
cayenne pepper |
Directions:
1. Heat oven to 400 degrees.
2. Wash potatoes and poke holes in then with a fork.
3. Place in oven and bake for about 1 hour or until soft.
4. While potatoes are baking, cook broccoli. Either bring some salted water, about 1/2 c., to a boil and cook on stove top or cook in microwave for about 2-3 minutes until crisp tender.
5. Drain broccoli in a colander.
6. When potatoes are done, remove from oven and let cool until you can handle them.
7. Cut each potato in half. Scoop out pulp leaving about 1/4 shell.
8. Place cooked potato pulp in a medium bowl and mash. Mix in the sour cream until smooth.
9. Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. Stir well.
10. Scoop back into the potatoes, slightly mounding on top.
11. Allow to cool. Place potatoes on a large baking sheet and place in freezer. When firm, move to a large freezer bag or wrap individually in saran and then place in freezer bag. Place remaining 1/3 c.cheese in a small freezer bag and attach to the larger bag of potatoes.
12. To serve:.
13. Thaw in fridge.
14. place on a baking sheet and bake for 20 minutes at 350 degrees until hot. Sprinkle with reserved cheese the last 5 minutes of baking.
15. These can also be heated in the microwave.
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