I love twice baked potatoes.   I recently discovered that they can be made ahead and frozen.  I didn’t freeze these but I did put them together the day before we had them.  Because everything was cooked I was able to heat them on the grill while I cooked out steaks.


To make these ahead I cooked the potatoes one evening when the oven was on.  A few days later, when I had a few free minutes in the kitchen, I assembled the potatoes.  Using frozen broccoli really helps speed up the process.  I simple throw it in the microwave for a 30 seconds so that it can defrost.  Since the broccoli was frozen it doesn’t need to  be cooked.

What really great about these is they can be made with any size potatoes.  I would use very small potatoes so that I could serve them as bite sized appetizers or very large potatoes so they could be served as the main dish.

What You Need:

2 Potatoes

1/2 Cup Frozen Broccoli Chopped

1/2 Cup Shredded Cheddar Cheese

3 Tablespoons Milk

Salt and Pepper

What To Do:

Preheat oven to 400 degrees. Wrap potatoes in time foil and bake for about 45 minutes or until potatoes are soft. Remove the potatoes from the oven.  Once the potatoes are cool enough to handle, slice in half and scoop out the middles.   Place the scooped out potato into a bowl and mix in the cheese and chopped up broccoli.  Add the milk to help it all stick together.  Season with salt and pepper.   Pack the mixture back into the potatoes and top with a small amount of cheese and one slice of broccoli.  Turn the heat down to 350 degrees. Place the potatoes back in the oven and bake until heated through.