Description
These Cheesy Broccoli Twice-Baked Potatoes offer a comforting and flavorful side dish featuring tender baked Russet potatoes filled with a creamy mixture of cooked broccoli, ranch dressing, sour cream, garlic powder, and melted cheddar cheese. Perfectly baked to golden perfection, this recipe is great for family dinners or potlucks.
Ingredients
Scale
Potatoes
- 4 medium Russet potatoes
Filling
- 1 cup cooked broccoli florets
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
Instructions
- Prepare the potatoes: Wash the Russet potatoes thoroughly and poke holes in each potato using a fork to allow steam to escape during baking. Place the potatoes on a foil-lined baking sheet and bake in a preheated oven at 400°F for 1 hour until tender.
- Cool the potatoes: Carefully remove the hot potatoes from the oven using hot pads or kitchen towels to avoid burns. Let them cool for about 30 minutes to make handling easier.
- Prepare the potato shells and filling: Cut each potato in half lengthwise to yield 8 halves. Using a spoon, gently scoop out the potato flesh, leaving about 1/4 inch of potato lining the skin to maintain structure. Place the scooped out potato flesh into a large mixing bowl and set the empty skins on a cookie sheet.
- Mix the filling: Mash the scooped potato with a fork until smooth. Add the cooked broccoli florets, ranch dressing, sour cream, garlic powder, and 1 cup of shredded cheddar cheese to the mashed potatoes. Mix well to combine all ingredients.
- Stuff and top: Evenly divide the broccoli and cheese mixture and spoon it back into the potato skins. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of each filled potato half.
- Bake again: Place the stuffed potatoes back on the cookie sheet and bake in the oven at 400°F for an additional 15 minutes or until the cheese on top is melted and slightly bubbly.
- Serve: Remove from the oven and serve warm. Enjoy this cheesy and nutritious side dish!
Notes
- Ensure potatoes are fully baked before scooping to get a fluffy interior for mixing.
- Use hot pads or kitchen towels when handling hot potatoes to avoid burns.
- You can substitute ranch dressing with Greek yogurt for a healthier option.
- Broccoli can be steamed or boiled until tender before using.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
