Broccoli and Cheese Stuffed Potatoes - OAMC

Heat oven to 400 degrees.

Wash potatoes and poke holes in then with a fork.

Place in oven and bake for about 1 hour or until soft.

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.

Drain broccoli in a colander.

When potatoes are done, remove from oven and let cool until you can handle them.

Cut each potato in half. Scoop out pulp leaving about 1/4" shell.

Place cooked potato pulp in a medium bowl and mash. Mix in the sour cream until smooth.

Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. Stir well.

Scoop back into the potatoes, slightly mounding on top.

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.

To serve:.

Thaw in fridge.

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.

These can also be heated in the microwave.