Cheese and Broccoli Stuffed Potatoes

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Potatoes	4	8	12	16	20	24
Butter, softened	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Milk	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Frozen broccoli; thawed and chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Shredded cheddar cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.

Assembly Directions:

Preheat oven to 400 degrees. Bake potatoes in oven for 1 hour. Remove. Cool before handling. Slice in half lengthwise. Carefully remove pulp leaving a 1/4-inch shell; reserve pulp and set potato skins aside. Combine potato pulp with butter in a medium bowl. Beat until fluffy. Pour in milk. Mix well. Add broccoli, cheese and salt to potato mixture. Mix well. Spoon potato mixture into reserved potato skins.

Freezing Directions:

Cool completely and then flash freeze on a cookie sheet. When frozen, place in gallon freezer bags. Seal, label and freeze.

Serving Directions:

Thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20 to 30 minutes or until golden and heated through.

Comments:

To serve immediately, place skins in a 15x10x1 inch baking pan (a jelly roll pan). Bake for 15 minutes or until tops are browned.

Nutritional Info: 

Per Serving: 104 Calories; 4g Fat (35.3% calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 142mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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