Description
These Cheesy Broccoli Twice-Baked Potatoes are a comforting and satisfying side dish perfect for any occasion. Baked Russet potatoes are scooped out and mixed with cooked broccoli, ranch dressing, sour cream, garlic powder, and cheddar cheese, then stuffed back into the skins and baked again until golden and melty.
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 Potatoes: Wash the Russet potatoes thoroughly and poke holes in each using a fork to allow steam to escape during baking. Place the potatoes on a foil-lined baking sheet and bake at 400°F for 1 hour until tender.
- Cool Potatoes: Using a hot pad or kitchen towel, carefully remove the hot potatoes from the oven and allow them to cool for 30 minutes until they are safe to handle.
- Scoop Potatoes: Cut the cooled potatoes in half lengthwise to create 8 halves. Using a spoon, carefully scoop out the potato flesh leaving about a 1/4 inch thick shell. Place the scooped-out potato into a large mixing bowl and arrange the empty skins on a cookie sheet.
- Make Filling: Mash the scooped potato with a fork. Add the cooked broccoli florets, ranch dressing, sour cream, garlic powder, and 1 cup of shredded cheddar cheese. Mix all ingredients thoroughly until well combined.
- Stuff Potatoes: Evenly divide the potato and broccoli mixture among the potato skins, filling each one generously. Top each filled potato with the remaining 1/2 cup of cheddar cheese.
- Bake Again: Return the stuffed potatoes to the oven and bake at 400°F for 15 minutes, or until the cheese on top is melted and bubbly. Serve warm and enjoy your cheesy, broccoli-stuffed twice-baked potatoes!
Notes
- Russet potatoes are preferred for their starchy texture, perfect for baking and mashing.
- You can substitute ranch dressing with a homemade or store-bought alternative for different flavor profiles.
- Ensure the potatoes cool down enough before scooping to prevent burning your hands.
- For added flavor, sprinkle some paprika or chives on top before the final bake.
- This dish pairs well with grilled meats or can be enjoyed as a vegetarian main course.
