Cheesy Broccoli Twice-Baked Potatoes
Prep time
Cook time
Total time
Serves: 8
  • 4 medium potatoes
  • 1 cup broccoli florets, steamed (or use frozen broccoli and microwave according to package directions)
  • 1½ cups shredded cheddar cheese, divided
  • ½ cup prepared ranch dressing
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  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 obviously be hot when they're done! Use a hot pad or kitchen towel while handling the potatoes**
  3. Carefully remove potatoes from oven. Let cool for 30 minutes.
  4. Cut the potatoes in half lengthwise so you'll have 8 halves total. With a spoon, scoop out the insides leaving a ¼ 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 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.
  7. Serve warm and enjoy!
Recipe by Life In The Lofthouse at