We’re so excited to be able to share one of the healthiest, most delicious, and freezable recipes in our cookbook, From Freezer to Table, today–Super Stuffed Baked Potatoes!
Super Stuffed Baked Potatoes are a rich-tasting, twice-stuffed baked potato that you can actually feel good about! Greek yogurt and chicken broth help replace some of the fat in this typically calorie-laden side dish, while the addition of two superfoods, sweet potato and broccoli, up the nutrition payout. These super spuds are both hearty enough to serve as an entree and decadent enough to serve as a side dish on a special occasion.
Want to try out another easy, freezable recipe from our cookbook? Your crew will love these English Muffin Pizzas.
If you want even more easy, delicious, and healthy freezer meals at your fingertips, check out our cookbook here. Not only is it beautiful and at an affordable price (only about $13), but we’ve heard over and over again that this is the most useful cookbook people own. Watch this 1 minute video to see the entire book…
If you are making one batch of Super Stuffed Baked Potatoes, definitely double and freeze the second. These require a little bit of work ahead of time, but they make for a tasty, one-dish wonder lunch or dinner for all ages.
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Freezer-friendly Super Stuffed Baked Potatoes are a rich-tasting, twice-stuffed baked potato that you can actually feel good about!
Ingredients
- 4 large russet potatoes
- 1 large sweet potato
- 3 cups fresh broccoli florets
- 3/4 cup plain Greek yogurt
- 1 cup store-bought or homemade Chicken Broth
- 1/4 cup softened butter
- 1–1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 2 Tablespoons minced fresh chives
- 1–1/4 cups shredded Cheddar cheese, divided
- 1/2 pound uncured bacon or turkey bacon, cooked and chopped into bite-size pieces
Instructions
1. Prep Potatoes: Preheat the oven to 400°F. Wash the potatoes, poke a few holes in each one with a knife, and wrap only the sweet potato in foil (leave the other potatoes unwrapped). Bake on the middle rack for about 1 hour, or until soft in the middle when a knife is inserted. Let them cool enough to handle. Increase the heat to 425°F.
2. Prep Broccoli: While the potatoes bake, fill a medium saucepan about onethird full with water, cover, and bring to a boil. Meanwhile, fill a medium bowl with ice and water. Once the pot of water is boiling, carefully drop the broccoli florets in, cover, and bring back to a boil. Boil for 1 to 2 minutes, or just until fork-tender (undercook just slightly). Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking. Once cooled, lay the broccoli on a towel to dry and then chop into smaller, bite-size pieces that can be stirred into the stuffing mix.
3. Stuff Potatoes: Cut all of the potatoes in half. Carefully scoop out the flesh with a spoon and place in a large mixing bowl, making sure to leave a bit of the flesh around all sides to keep the potato skins intact. Discard the sweet potato skin but keep the others. To the mixing bowl, add the yogurt, chicken broth, butter, salt, pepper, and chives. Use a potato masher or the back of a fork to mash and combine the mixture. Using a spoon, gently stir in 1 cup of the cheese, the bacon, and broccoli. Scoop the mixture back into the potato skins evenly. The stuffing will heap over the tops. Sprinkle the tops with the remaining 1/4 cup cheese (about 11/2 teaspoons per potato half). (Freezer meal instructions begin here.)
4. Bake and Eat: Place the stuffed potatoes on a foil- or parchment-lined baking sheet and bake for 10 to 15 minutes, or until heated through and golden brown on top.
Notes
Freezer Meal Instructions:
To freeze: Prepare potatoes through Step 3. Place in a single layer in a 13″ x 9″ freezer container or in 2 gallon-size freezer bags in a single layer. Seal well and freeze.
To prepare from frozen: Thaw in the refrigerator for 12 to 24 hours or use the defrost setting on the microwave. Bake according to the recipe directions. If the potatoes are still partially frozen, increase the baking time until warmed through. Cover the tops with foil if they begin to brown too much.
This recipe has inspired me today! I have been trying to get my kids to eat baked potatoes with broccoli as a healthy (and affordable) lunch option. They are not a big hit, however, my kids LOVE my twice baked potatoes made with sour cream, cheddar cheese and bacon. Your recipe combines the best of both worlds! I plan to make and freeze this recipe soon for a quick and healthy lunch. Thank you!