Scrub, trim if necessary, and stab 12 medium russet potatoes. Bake either in a 400 degree oven for an hour until soft or in a microwave.
When cool enough to handle, slice off the top 1/4 of the potato. Carefully remove the potato flesh, leaving a 1/4 inch thick shell. Remove the flesh from the top slices and discard the skin.
Cut broccoli florets in small pieces to make 4 1/2 c. Cook in 2 c boiling water for 3 minutes, drain and rinse in cold water and drain again.
Mash the flesh. Mix in the broccoli, 2 1/4 c shredded reduced fat cheddar, 1 1/2 c reduced fat sour cream, 1 1/2 t salt, 1/2 t pepper and 9 thinly sliced scallions.
Divid the filling into the potato shells- it will be mounded up– and top with 1 1/2 c shredded cheddar.
To freeze, cool, wrap each potato in plastic wrap, freeze on a tray, then bag in a ziplock bag. To serve, thaw in the frig overnight and cook unwrapped but covered with plastic wrap in a small dish in the MW until hot and bubbly.