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5 from 2 votes

Broccoli and Cheese Twice Baked Potatoes

Author Life in the Lofthouse


  • 4 medium potatoes
  • 1 cup broccoli florets steamed (or use frozen broccoli and microwave according to pkg directions)
  • 1 1/2 cups shredded cheddar cheese divided
  • 1/2 cup ranch dressing
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder


  • Wash and poke holes in each potato. Cover each in foil. Bake at 400 F° for 1 hour.
  • **Potatoes will obviously be hot when they're done! Use a hot pad or kitchen towel while handling the potatoes**
  • Carefully remove potatoes from oven and unwrap the foil. Let cool for 30 minutes.
  • Cut the potatoes in half lengthwise. With a spoon, scoop out the insides leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.
  • Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
  • Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.