Stuffed Baked Potatoes

Great for freezing for lunch - just reheat and eat!

Yield: 4 servings ( Serving Size: 1 large potato )
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  • 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


  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.
August 2011

This recipe is a personal recipe added by Oddity123 and has not been tested or endorsed by MyRecipes.

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