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This cheesy broccoli twice baked potato recipe is all about taking humble potatoes and turning them into the ultimate comfort food side dish. Creamy mashed potatoes meet melty cheddar cheese and fresh broccoli for a filling everyone loves.
I first made these on a snowy night for friends and they disappeared before dinner even started
Ingredients
- Russet potatoes: essential for their fluffy interior and sturdy skin use medium sized and scrub well
- Cooked broccoli florets: add texture and nutrients steam until just tender for best flavor
- Mild cheddar cheese: brings melty richness grate fresh for smoother results
- Ranch dressing: adds savory creaminess and extra herbs choose a thick high quality brand
- Sour cream: boosts tang and keeps the filling extra creamy full fat works best here
- Garlic powder: enhances overall flavor and complements the cheese use fresh powder for bold taste
Instructions
- Wash and Bake the Potatoes:
- Scrub each potato and poke several times with a fork to allow steam to escape then place on a foil lined baking sheet and bake at 400 degrees Fahrenheit for 60 minutes until fully tender
- Cool and Prepare for Filling:
- Remove potatoes from oven and let them rest for 30 minutes to cool slightly then slice each potato in half lengthwise for a total of eight halves
- Scoop and Mash:
- Use a spoon to carefully scoop out the potato flesh leaving about one quarter inch of potato on the skin walls transfer the scooped flesh to a mixing bowl
- Make the Filling:
- Mash the potato with a fork until fluffy then stir in cooked broccoli ranch dressing sour cream garlic powder and one cup of shredded cheddar cheese mix until evenly blended
- Stuff and Top:
- Fill each potato skin with the mashed mixture dividing it evenly then sprinkle the remaining half cup of cheddar cheese on top of each
- Final Bake:
- Return stuffed potatoes to the oven at 400 degrees Fahrenheit for 15 minutes until cheese is melted and bubbly serve warm
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat place in a preheated 350 degree Fahrenheit oven for about twenty minutes or until heated through. You can also microwave individual halves for a quick meal.
Ingredient Substitutions
Swap sour cream with Greek yogurt for a lighter option. Use sharp cheddar if you want a bolder cheese flavor. Spinach or sautéed mushrooms can replace the broccoli.
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Serving Suggestions
Serve alongside grilled meats like chicken or steak. Pair with a crisp green salad to make it a full vegetarian meal. Add as a side dish for festive dinners like Thanksgiving or Christmas.
Cultural Historical Context
Twice baked potatoes have been a favorite in American comfort food since at least the mid twentieth century. This version brings a modern twist with ranch and broccoli reflecting popular flavors from the last few decades.
Broccoli is my favorite part in these and reminds me of the way my grandma used to sneak vegetables into our comfort food without us noticing we loved every bite
Commonly Asked Questions
- → Can I prepare these potatoes in advance?
Yes! Assemble the potatoes and refrigerate them up to a day ahead. Bake just before serving for best texture.
- → What’s the best potato type for this dish?
Russet potatoes are ideal because their starchy texture creates a fluffy interior and crispy skin.
- → Can I substitute ranch dressing?
Absolutely. Greek yogurt, sour cream, or even a mix of mayo and herbs work well as alternatives.
- → How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or microwave until warm.
- → Can I make this dish vegetarian?
Yes, it’s already vegetarian-friendly. For more protein, you can add cooked lentils or plant-based cheese.
- → What proteins pair well with these potatoes?
They go well with grilled chicken, roasted beef, salmon, or can be a meal on their own with a green salad.