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5.0 from 9 votes

Cheesy Broccoli Twice-Baked Potatoes

A winning combo of cheddar cheese, broccoli and creamy ranch is stuffed in these Cheesy Broccoli Twice-Baked Potatoes. These potatoes are the ultimate side dish!

Prep Time
45 mins
Cook Time
1 hr 45 mins
Servings: 8
Course: Side Dish , Dinner , Others
Cuisine: American , Vegetarian

Ingredients

  • 4 medium russet potatoes
  • 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

    Cup of Yum
  1. Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.
  2. **Potatoes will be very hot when they're done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**
  3. Carefully remove potatoes from oven. Allow to cool for 30 minutes.
  4. Cut the potatoes in half lengthwise so you'll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped out potato in a large bowl. Set the potato skins onto a cookie sheet.
  5. Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix together well.
  6. Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until cheese is melted. Serve warm and enjoy!