Twice Baked Potatoes

russet-potatoes

From Pat Barger, adapted from Eating Well, February/March 2006

Scrub, trim if necessary, and stab 12 medium russet potatoes. Bake either in a 400 degree oven for an hour until soft or in a microwave.

When cool enough to handle, slice off the top 1/4 of the potato. Carefully remove the potato flesh, leaving a 1/4 inch thick shell. Remove the flesh from the top slices and discard the skin.

Cut broccoli florets in small pieces to make 4 1/2 c. Cook in 2 c boiling water for 3 minutes, drain and rinse in cold water and drain again.

Mash the flesh. Mix in the broccoli, 2 1/4 c shredded reduced fat cheddar, 1 1/2 c reduced fat sour cream, 1 1/2 t salt, 1/2 t pepper and 9 thinly sliced scallions.

Divid the filling into the potato shells-  it will be mounded up– and top with  1 1/2 c shredded cheddar.

To freeze, cool, wrap each potato in plastic wrap, freeze on a tray, then bag in a ziplock bag. To serve, thaw in the frig overnight and cook unwrapped but covered with plastic wrap in a small dish in the MW until hot and bubbly.

Makes 12 main dish servings

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