Relax With 3 Delicious Make Ahead And Freeze Dinners

And here is the third and last recipe for the Make Ahead Dinners.

 

Twice-Baked Broccoli & Cheddar Potatoes

4 russet potatoes, washed and dried
2 tbsp olive oil
sea salt

½ cup sour cream
1 cup cheddar, shredded
2 cups broccoli florets, lightly steamed
salt and pepper

Preheat your oven to 425°F.
Wash potatoes thoroughly with a vegetable brush. Dry them well.
Rub each potato with olive oil and season them with sea salt.
Poke them a few times with the tines of a fork.
Place them on a baking sheet and bake them for 1 hour or until they’re cooked through, flipping them once during cooking.
Remove the potatoes from the oven and allow them to cool until they can be handled.
Cut each potato in half lengthwise and scoop out the cooked potato leaving a ¼ border around the skin. Set skins aside.
In a large bowl mash potatoes with sour cream, salt and pepper.
Stir in shredded cheddar and steamed broccoli florets.
Scoop filling into each potato skin.
To freeze, place stuffed potatoes in the freezer for 20-30 minutes.
Remove them from the freezer, wrap them individually in aluminum foil and place them in a zipper bag.
Freeze for up to 3 months,
To reheat, simply place foiled wrapped potato onto a baking sheet and bake for 30-40 minutes or until heated through.
Or, remove foil and heat potato in the microwave for 5-7 minutes.
Enjoy!

A special thanks to The Domestic Geek for all of these great Make Ahead Recipes.  Be sure to visit her site for many more yummy recipes.