Week 51, Recipe 3: Stuffed Baked Potatoes with Broccoli and Cheddar

NOTES

• These were easy to make and very filling. They also freeze well - assemble as directed (through step 4, cook completely then wrap in plastic wrap before freezing). Thaw in fridge and then bake as directed below or until hot.
• Recipe modified from The Best Freezer Cookbook

INGREDIENTS

• 4 large baking potatoes
• 3 c. chopped broccoli florets
• 1/2 c. sour cream or buttermilk
• 2 green onions, chopped
• 1 1/3 c. shredded Cheddar or Colby-Jack cheese
• Salt, pepper, cayenne pepper

DIRECTIONS
1. Bake potatoes in microwave 6 minutes, turning over halfway through. Bake in oven at 425 for about 15 minutes or until a skewer slides easily through them. Remove and let cool slightly.
2. While potatoes cook, cook or steam broccoli in a saucepan until just crisp tender (about 1-2 minutes). Drain well.
3. Cut a thin slice from the tops of warm potatoes. Scoop out potato leaving a 1/4-inch shell, being careful not to tear the skins.
4. In a large bowl, mash potato with a potato masher or fork. Beat in enough sour cream or butter milk until smooth. Add broccoli, onions and 1 c. cheese. Season with salt, pepper, and a dash of cayenne to taste.
5. Spoon filling into potato shells, pressing filling into shell and mounding the tops, Arrange in a shallow baking dish and sprinkle with remaining cheese. Bake at 400 degrees for 20 minutes or until cheese is melted.