Description
These Cheesy Broccoli Twice-Baked Potatoes are a comforting and delicious side dish or meal featuring tender baked Russet potatoes stuffed with a creamy mixture of cooked broccoli, ranch dressing, sour cream, garlic powder, and shredded cheddar cheese. Baked twice for a crispy, cheesy top and soft, flavorful inside, they make a perfect crowd-pleaser for family dinners or gatherings.
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 and poke holes in each potato using a fork. Place the potatoes on a foil-lined baking sheet and bake in a preheated oven at 400°F for 1 hour until tender.
- Handle Carefully: Potatoes will be very hot when done; use a hot pad or kitchen towel to handle safely.
- Cool Potatoes: Remove the potatoes from the oven carefully and allow them to cool for about 30 minutes for easier handling during the next steps.
- Cut and Scoop: Cut each potato in half lengthwise to yield 8 halves. Using a spoon, carefully scoop out the potato flesh leaving about a 1/4 inch thick shell of potato inside the skin. Place the scooped-out potato flesh into a large bowl and arrange the potato skins on a cookie sheet.
- Prepare Filling: Mash the scooped-out potato with a fork, then add the cooked broccoli florets, ranch dressing, sour cream, garlic powder, and 1 cup of shredded cheddar cheese. Mix everything together thoroughly until well combined.
- Fill Potatoes: Evenly divide the potato-broccoli mixture among the 8 potato skins, scooping it back into each skin.
- Top and Bake: Sprinkle the remaining 1/2 cup shredded cheddar cheese on top of each filled potato skin. Return the potatoes to the oven and bake at 400°F for an additional 15 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm. Enjoy your cheesy broccoli twice-baked potatoes as a hearty side or satisfying main dish!
Notes
- Use cooked broccoli florets to ensure they blend well with the filling and don’t add excess moisture.
- Be sure to leave about 1/4 inch of potato flesh on the skins to maintain their structure after scooping.
- You can substitute ranch dressing with your favorite creamy dressing if desired.
- For a crispier skin, you can brush the potato skins lightly with olive oil before baking the second time.
- These potatoes can be reheated in the oven at 350°F for 10-15 minutes if made ahead.
