Description
These Cheesy Broccoli Twice-Baked Potatoes are packed with the perfect blend of cheddar cheese, broccoli, and creamy ranch dressing, making them the ultimate side dish. Everyone will love them!
Ingredients
4 medium Russet potatoes
1 cup cooked broccoli florets
1½ cups shredded cheddar cheese (divided)
½ cup ranch dressing
½ cup sour cream
½ teaspoon garlic powder
Instructions
Bake the Potatoes: Wash the potatoes and poke holes in each one. Place them on a foil-lined baking sheet and bake at 400°F for 1 hour.
Cool the Potatoes: After baking, carefully remove the potatoes from the oven (they’ll be very hot!). Allow them to cool for 30 minutes.
Prepare the Potato Halves: Cut the potatoes in half lengthwise to create 8 halves. Use a spoon to scoop out the potato, leaving a ¼-inch border in the skin. Transfer the scooped-out potato into a large bowl. Place the empty potato skins on a cookie sheet.
Mash the Potatoes: Mash the scooped-out potatoes with a fork. Add the cooked broccoli, ranch dressing, sour cream, garlic powder, and 1 cup of the shredded cheddar cheese. Mix well.
Stuff the Potato Skins: Divide the mashed mixture evenly among the potato skins, filling each one. Top each with the remaining shredded cheddar cheese.
Bake Again: Bake at 400°F for 15 minutes, or until the cheese is melted and bubbly.
Serve: Serve warm and enjoy!
Notes
You can make these ahead by assembling the stuffed potatoes and refrigerating them until ready to bake. Add 5 extra minutes to the second bake time if baking straight from the fridge.
Swap ranch dressing with plain Greek yogurt or cream cheese for a lighter version.
Nutrition
- Serving Size: 1 half potato
- Calories: 210
- Sugar: 2g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 28mg