Broccoli and Cheese Stuffed Potatoes - OAMC

• 4 large russet potatoes
• 3 cups broccoli florets
• 12 cup sour cream
• 2 green onions, chopped
• 1 13 cups shredded cheddar cheese
• salt
• cayenne pepper

1. Heat oven to 400 degrees.
2. Wash potatoes and poke holes in then with a fork.
3. Place in oven and bake for about 1 hour or until soft.
4. While potatoes are baking, cook broccoli.
5. 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.
6. Drain broccoli in a colander.
7. When potatoes are done, remove from oven and let cool until you can handle them.
8. Cut each potato in half.
9. Scoop out pulp leaving about 1/4" shell.
10. Place cooked potato pulp in a medium bowl and mash.
11. Mix in the sour cream until smooth.
12. Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper.
13. Stir well.
14. Scoop back into the potatoes, slightly mounding on top.
15. Allow to cool.
16. Place potatoes on a large baking sheet and place in freezer.
17. When firm, move to a large freezer bag or wrap individually in saran and then place in freezer bag.
18. Place remaining 1/3 c.cheese in a small freezer bag and attach to the larger bag of potatoes.
19. To serve:.
20. Thaw in fridge.
21. place on a baking sheet and bake for 20 minutes at 350 degrees until hot.
22. Sprinkle with reserved cheese the last 5 minutes of baking.
23. These can also be heated in the microwave.

russet potatoes, broccoli florets, sour cream, green onions, cheddar cheese, salt, cayenne pepper

Taken from www.food.com/recipe/broccoli-and-cheese-stuffed-potatoes-oamc-248952 (may not work)