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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 whole(s) baking potatoes |
3 cup(s) broccoli chopped and steamed crisp-tender |
1 cup(s) sour cream |
4 whole(s) green onions chopped |
2 cup(s) cheese shredded |
Directions:
1. Bake or microwave potatoes until done.
2. Cut a thin slice from the top of potatoes and scoop out most of the inner section, being careful not to tear the skins.
3. Mash potatoes (ideally in a large ziploc baggie) with other ingredients, reserving 1/3 of the cheese. Season with salt and pepper to taste. Using baggie, pastry bag or spoon, fill potato shells, mounding the tops. Arrange in a baking dish, sprinkling top with cheese. Bake at 400 for 20 minutes, until cheese is brown. Cool, wrap and freeze for up to 2 months.
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