Cheesy Broccoli Twice-Baked Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Broccoli florets
  • 1/2 tsp Garlic powder
  • 4 Potatoes, medium

• Condiments

  • 1/2 cup Ranch dressing

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 1/2 cup Sour cream

Found on life-in-the-lofthouse.com

Ingredients

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

Directions

• Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour. **Potatoes will obviously be hot when theyre done! Use a hot pad or kitchen towel while handling the potatoes** Carefully remove potatoes from oven. 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 potato in a large bowl. Set the potato skins onto a cookie sheet. 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. 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!