Freezer Meal Broccoli & Cheese Twice Baked Potatoes

Photo by PJ S.
Adapted from onceamonthmom.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onceamonthmom.com

Ingredients

  • 4

    medium potatoes

  • 1

    cup broccoli florets, steamed

  • 6

    ounces cheddar cheese, shredded #1

  • 0.5

    cups sour cream

  • 0.5

    cups ranch dressing

  • 0.5

    teaspoons garlic powder

  • 2

    ounces cheddar cheese, shredded #2

Directions

Wash and poke holes in potatoes using a fork. Cover potatoes in foil. Bake at 400 degrees for one hour. Remove potatoes from oven and from foil. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin (see illustrations below). 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, sour cream, ranch dressing and garlic powder. Mix well. Add mixture back to hallowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve. Freezing Directions: Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through

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