Broccoli & Cheese Twice Baked Potatoes
I love all things potato! And lately I have been wondering why I don’t do more twice baked potatoes. They really are a great go-to lunch item for me. They warm up quickly in the oven and packed full of all kinds of goodness. I like having them on hand too because then there are options for dinner side dishes when I have forgotten to make anything else.
With broccoli in season I decided it was high time I do some experimenting with a broccoli and cheese twice baked potato. I was not disappointed. Think creamy mashed potatoes loaded with cheese and vegetable goodness. Yum!
And given that we are quickly approaching Christmas dinner, they are also a great side dish for that as well. Everyone likes a potato, why not dress yours up for Christmas?
Tricia @ onceamonthmeals.com
- 4 medium potatoes
- 1 cup broccoli florets, steamed
- 6 ounces cheddar cheese, shredded #1
- 0.5 cups sour cream
- 0.5 cups ranch dressing
- 0.5 teaspoons garlic powder
- 2 ounces cheddar cheese, shredded #2
Wash and poke holes in potatoes using a fork. Cover potatoes in foil. Bake at 400 degrees for one hour. Remove potatoes from oven and from foil. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin (see illustrations below). Place scooped out middles in a large bowl.
Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese, sour cream, ranch dressing and garlic powder. Mix well.
Add mixture back to hallowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
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