Twice Baked Broccoli Cheese Potatoes | Freezer Cooking | Meal Prepping

One of the things I’ve been working on incorporating into my weekly habit is preparing meals ahead of time so that on busy nights I don’t have to stress over what we’re eating. These Twice-Baked Broccoli Cheese Potatoes are simple to put together and taste amazing!

Twice Baked Broccoli Cheese Potatoes @

So, yesterday I had some time in the afternoon to cook and I made a few different recipes for later. These Twice Baked Broccoli Cheese Potatoes were super simple to put together and the filling tasted so good I was really tempted to feed my family these for supper! But I resisted, and I know they will be enjoyed one night soon when I don’t have time to cook a nice meal from start to finish.

I originally found this recipe over at Once a Month Meals – be sure to check out their site! It’s full of great recipes and help for keeping your freezer stocked with delicious meals – ready to eat when you are.

Twice Baked Broccoli Cheese Potatoes @

I purchased a 10# bag of russet potatoes from Aldi’s and used 8 of the largest potatoes in the bag. I’ll use the rest of the potatoes for other meals.

I began by scrubbing the potatoes under cool running water with this adorable little veggie brush from Grove Collaborative. I get a box of household supplies from them every month and love their products! It’s like getting a present every month! You can sign up here and get a free 5 piece Mrs. Meyer’s gift set with your first purchase. I highly recommend the VIP program!!

Twice Baked Broccoli Cheese Potatoes @
Twice Baked Broccoli Cheese Potatoes @

After scrubbing the potatoes I put them in the oven at 350 for about 1 1/2 hours. I meant to check them after an hour to see if they were done and forgot. But they were definitely done after 1 1/2 hours. I let them cool for a little while and then sliced each potato in half lengthwise. I sliced them so the flattest part of the potato would be on the bottom.

So after that was done, I used a spoon to scoop out most of the soft potato, leaving about 1/8 inch of potato in the shell. The reason is, if you scoop out too much then the potato skin will fall apart and not hold up to the broccoli cheese filling. I forgot to take a picture. Oops!

Put the potato filling in a bowl, add your cooked broccoli, cheese, sour cream, ranch dressing, a little butter, salt and pepper and mix it all together well. And then it’s time to add the creamy goodness back into the potato shells.

Twice Baked Broccoli Cheese Potatoes @

The filling tasted so good! I can’t wait to serve these potatoes with a fresh salad or even some tomato soup. It will make a simple supper one night when I’m on the go and need something quick.

After filling the potato shells, you want to top each potato with a little more shredded cheese. You could go ahead and bake them right away, but I wrapped each potato individually in plastic wrap and then put them into gallon size freezer bags. Now I can just pull out what I need from the freezer and bake accordingly.

Twice Baked Broccoli Cheese Potatoes @
Twice Baked Broccoli Cheese Potatoes @
Twice Baked Broccoli Cheese Potatoes @

This was a really easy recipe and I know you’ll enjoy it! Be sure to label your freezer bags with the name, date, and cooking instructions so you aren’t confused later. You can print out some great freezer labels from The Family Freezer here.

  • KID-FRIENDLY – These twice-baked broccoli cheese potatoes are the perfect addition to any family meal with classic flavors —just bake these loaded taters for kid-friendly perfection.
  • HEALTHY – With the addition of broccoli, you can feel good knowing your family is getting an extra boost of nutrition!
  • INEXPENSIVE – One bag of russet potatoes will go a long way and is a great way to save money on your grocery bill.
Twice Baked Broccoli Cheese Potatoes @
Yield: 16

Twice Baked Broccoli Cheese Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 8 medium baked Russet Potatoes
  • 2 cup steamed Broccoli Cuts
  • 3 cups Cheddar Cheese for filling
  • 1 cups Sour Cream
  • 1/2 cups Ranch Dressing
  • 1/2 tsp Garlic Powder
  • 1 cup Cheddar Cheese for topping


  1. Cut baked potatoes in half lengthwise. Scoop out the insides of each potato, leaving a 1/8 inch to 1/4 inch layer of potato in the skin.
  2. Place all of the scooped out potato in a large bowl.
  3. Mash the cooked potatoes with a fork or potato masher.
  4. Add steamed broccoli, 3 cups cheddar cheese, sour cream, ranch dressing, and garlic powder to potatoes.
  5. Mix well.
  6. Fill potato skin shells with the broccoli cheese mixture.
  7. Top each potato half with remaining cheddar cheese.
  8. Wrap each potato in plastic wrap and place in a gallon freezer bag, label & freeze.
  9. To Bake Frozen Potatoes: To bake potatoes directly from the freezer, unwrap the potatoes and place in a baking dish. Cover dish with aluminum foil and bake at 425°F for 35 to 45 minutes or until mostly warm.
  10. Uncover and bake for 15 to 20 minutes or until the potatoes are hot and the cheese is bubbly.
  11. To Bake Thawed Potatoes: Unwrap the potatoes and place in a baking dish or on a baking sheet. Bake potatoes at 425°F for 15 to 20 minutes, until the potatoes are hot and the cheese has melted.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 275Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 292mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 10g

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