Description
These Broccoli and Cheese Twice Baked Potatoes are a comforting and flavorful side dish featuring tender baked potatoes stuffed with a creamy mixture of broccoli, cheddar cheese, ranch dressing, and sour cream. Perfectly baked until golden and cheesy on top, they make a delicious addition to any meal.
Ingredients
Scale
Potatoes
- 4 medium potatoes
Filling
- 1 cup broccoli florets, steamed (or frozen broccoli, microwaved according to package directions)
- 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. Wrap each potato individually in foil. Place them on a baking sheet and bake in a preheated oven at 400°F (204°C) for 1 hour until tender.
- Cool Potatoes: Carefully remove the hot potatoes from the oven using a pot holder or kitchen towel. Unwrap the foil and allow the potatoes to cool for 30 minutes to handle safely.
- Scoop Out Potato Flesh: Cut the cooled potatoes in half lengthwise. Using a spoon, scoop out the insides, leaving approximately a 1/4-inch thick layer of potato within the skins. Place the scooped-out potato flesh into a large mixing bowl. Arrange the empty potato skins on a cookie sheet.
- Prepare Filling: Mash the potato flesh lightly with a fork, keeping the texture slightly lumpy rather than smooth. Add steamed broccoli florets, ranch dressing, sour cream, garlic powder, and 1 cup of shredded cheddar cheese to the mashed potatoes. Mix thoroughly until all ingredients are combined evenly.
- Stuff and Bake Again: Spoon the broccoli and cheese mixture back into the hollowed potato skins. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of each filled potato half. Return the stuffed potatoes to the oven and bake at 400°F (204°C) for 15 to 20 minutes, or until the cheese on top is melted and bubbly.
Notes
- Use steaming or microwaving to prepare the broccoli to ensure it is tender before mixing into the filling.
- When scooping out the potato flesh, leave a 1/4-inch layer in the skins so they hold their shape during the second bake.
- The mashed potato mixture should be lumpy for texture rather than smooth and creamy.
- Allow potatoes to cool sufficiently before handling to avoid burns.
- This recipe can be made ahead of time and baked just before serving.
- Substitute ranch dressing with Greek yogurt for a tangier and healthier option.
