Monday, January 13, 2014

Recipe: Twice Baked Potatoes

Growing up my mom would make twice baked potatoes here and there, and they were always my favorite. Nothing is better than having potatoes topped with cheese and broccoli! Yum! These are great to have in the freezer for a quick side dish :)
Tonight I paired these with garlic and herb chicken. Turned out great!

What you need:
4 medium sized potatoes
1 c. broccoli- steamed
2 c. shredded cheddar cheese (save some to top potatoes)
1/2 c. low-fat sour cream or cottage cheese
1/3 c. low-fat ranch dressing
1/2 tsp. garlic powder
Salt and Pepper

Step 1:  Wash potatoes and poke holes using a fork. Cover each potato with foil and bake for 1 hour at 400 degrees.
  Remove from oven and foil. Lets potatoes cool and slice in half length-wise. Hold potato in hand and scoop out inside, leaving 1/2- 1/4 inch in the skin (use towel or napkin to protect hands). Place insides in a medium bowl.

Step 2: Mash potato with fork or masher (leave somewhat lumpy). Stir in broccoli, cheese, sour cream, ranch, and garlic powder. Mix well.

Step 3: Spoon mixture into the potato skins. Top with more cheese. Season with salt and pepper. (If freezing, continue to freezing instructions).

Step 4: Bake 15-20 minutes more at 400 degrees.

To Freeze: After assembling (do not bake second time) wrap each potato in plastic wrap and place them in a large freezer bag (label bag with heating instructions). To serve: Take out of plastic wrap. Bake at 400 degrees for 30 minutes or until heated through.


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