Description
Delicious and comforting Cheesy Broccoli Twice-Baked Potatoes made by baking and scooping out Russet potatoes, then mixing the fluffy potato with cooked broccoli, cheddar cheese, ranch dressing, sour cream, and garlic powder. The mixture is stuffed back into the potato skins, topped with more cheese, and baked until melted and bubbly for a perfect side dish or vegetarian main.
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 and bake potatoes: Wash and poke holes in each potato to allow steam to escape during baking. Place potatoes on a foil-lined baking sheet and bake at 400°F for 1 hour until tender.
- Handle hot potatoes carefully: Use a hot pad or kitchen towel when removing the potatoes from the oven as they will be very hot to avoid burns.
- Cool the potatoes: Remove the baked potatoes from the oven and allow them to cool for 30 minutes so they are safe to handle for scooping.
- Scoop and prepare skins: Cut the potatoes in half lengthwise to yield 8 halves. Using a spoon, carefully scoop out the potato flesh, leaving about 1/4 inch of potato attached inside the skin. Place the scooped potato in a large bowl and arrange the empty potato skins on a cookie sheet.
- Make the filling: Mash the scooped potato flesh with a fork. Add cooked broccoli florets, ranch dressing, sour cream, garlic powder, and 1 cup of shredded cheddar cheese. Mix all ingredients thoroughly until well combined.
- Stuff and bake again: Evenly divide the potato-cheese-broccoli mixture and spoon it back into each potato skin. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Bake at 400°F for 15 minutes or until the cheese on top is melted and bubbly. Serve warm and enjoy!
Notes
- Be sure to poke holes in the potatoes before baking to prevent any bursting in the oven.
- Let potatoes cool enough after baking to safely handle when scooping out the flesh.
- Use sharp cheddar cheese for better melting and flavor.
- Leftover mashed potato mixture can be stored in the refrigerator for up to 2 days before baking.
- Optional: Add cooked bacon bits or chopped green onions for extra flavor.
