Description
Cheesy Broccoli Twice-Baked Potatoes are a comforting and flavorful side dish featuring fluffy baked Russet potatoes filled with a creamy mixture of cooked broccoli, cheddar cheese, ranch dressing, sour cream, and garlic powder, then baked again to melt the cheese on top. Perfect for family dinners or potlucks, this recipe delivers a satisfying blend of textures and savory flavors.
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 or knife to allow steam to escape. Place the potatoes on a foil-lined baking sheet and bake in a preheated oven at 400°F for 1 hour until tender.
- Handle Hot Potatoes Safely: Once baked, use a hot pad or kitchen towel to carefully remove the potatoes from the oven as they will be very hot.
- Cool Potatoes: Allow the potatoes to cool on the counter for 30 minutes to make handling easier and safer.
- Halve and Scoop: Cut each potato in half lengthwise, resulting in 8 halves. Using a spoon, carefully scoop out the potato flesh from each skin, leaving about 1/4 inch of potato around the skin edge to maintain structure. Place all the scooped potato flesh into a large mixing bowl and set the empty potato skins on a cookie sheet.
- Prepare Filling: Mash the scooped potato flesh with a fork until smooth. Then add the cooked broccoli florets, ranch dressing, sour cream, garlic powder, and 1 cup of shredded cheddar cheese. Mix thoroughly until all ingredients are well combined.
- Stuff and Top: Evenly divide the broccoli and cheese potato mixture among the 8 potato skins. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of each filled potato half.
- Bake Again: Return the stuffed potatoes to the oven and bake at 400°F for an additional 15 minutes or until the cheese on top is melted and bubbly.
- Serve: Remove from the oven and serve the cheesy broccoli twice-baked potatoes warm. Enjoy this delicious and hearty side dish!
Notes
- Use Russet potatoes for the best texture and flavor in twice-baked potatoes.
- Make sure to handle hot potatoes with care to avoid burns.
- You can steam or microwave the broccoli florets beforehand to have them cooked before mixing.
- For a richer flavor, consider adding chopped fresh herbs like chives or parsley to the filling.
- This recipe can be prepared in advance; assemble and refrigerate the stuffed potatoes, then bake just before serving.
- To make it gluten-free, ensure the ranch dressing used is certified gluten-free.
