Broccoli And Cheese Stuffed Potatoes - Oamc

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.