Twice Baked Potatoes to Freeze and Bake

Dear Sis,

I made this recipe back in February when we were helping the Jackson Grandparents move, but neglected to post it at the time:) I made it again tonight with Marinated Flank Steak.

Twice Baked Potatoes to Freeze and Bake
Yields 10
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Ingredients
  1. 5 russet potatoes
  2. 1 sweet potato
  3. 3 c frozen broccoli florets, thawed and chopped
  4. 1/2 c sour cream
  5. 1/2 c salted butter
  6. 1 1/2 c shredded cheddar cheese
  7. 1/2 lb. uncured turkey bacon, cooked and chopped (optional)
  8. ground pepper
Instructions
  1. Preheat oven to 400. Wash and vent potatoes with a fork. Wrap sweet potato in foil. Place all potatoes in the oven 1 hour to bake.
  2. Increase oven temperature to 425. Line a baking sheet with foil. Cut potatoes in half. Scoop flesh out with a spoon and place skins on prepared pan. Discard sweet potato skin.
  3. Mash potatoes with sour cream, butter, and with half of cheese until smooth. Fold in half of broccoli and bacon, if using. Fill potato skins with filling.
  4. Top with remaining broccoli, cheese, and bacon, if using. Sprinkle with ground pepper.
  5. Bake potatoes 10-15 minutes until cheese is melted and filling is reheated.
Freeze and Bake Instructions
  1. Do not bake. Place assembled potatoes in foil pans, wrap in foil, and label contents with name date and instructions.
  2. 1. Thaw the potatoes in the refrigerator for 24 hours.
  3. 2. Follow baking instructions above, adding more time if not quite heated through. Cover with foil, if cheese begins to brown before heated through.
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
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Love,

b