Broccoli and Cheese Stuffed Potatoes - OAMC

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“From the best Freezer cookbook. A simple stuffed potato.”
1hr 10mins

Ingredients Nutrition


  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. 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.
  5. Drain broccoli in a colander.
  6. When potatoes are done, remove from oven and let cool until you can handle them.
  7. Cut each potato in half. Scoop out pulp leaving about 1/4" shell.
  8. Place cooked potato pulp in a medium bowl and mash. Mix in the sour cream until smooth.
  9. Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. Stir well.
  10. Scoop back into the potatoes, slightly mounding on top.
  11. 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.
  12. To serve:.
  13. Thaw in fridge.
  14. 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.
  15. These can also be heated in the microwave.

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