Broccoli Ranch Twice Baked Potatoes
Elevate your weeknight dinner or party spread with these irresistible Broccoli Ranch Twice Baked Potatoes! This comforting recipe transforms humble russet potatoes into creamy, flavor-packed delights loaded with buttery mashed potato filling, tangy ranch seasoning, and tender broccoli florets. Topped with melted cheddar cheese and a sprinkle of fresh scallions, each potato half is a satisfying blend of texture and taste. With a crispy golden top and a creamy, cheesy center, these twice baked potatoes are perfect as a hearty side dish or even a standalone meal. Whether you're entertaining guests or treating your family, this easy-to-make recipe is a crowd-pleaser that's sure to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Broccoli florets
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 1 tablespoon Ranch seasoning mix
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Milk
- 2 tablespoons Scallions, chopped
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean under running water and pat them dry. Using a fork, poke a few holes in each potato for even cooking.
Rub the potatoes with olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the potatoes on a baking sheet and bake them for 50-60 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the broccoli. Steam or blanch the broccoli florets until tender, about 3-4 minutes, and then chop them into small pieces.
Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out the inner flesh, leaving a 1/4-inch shell to hold the filling. Place the scooped flesh into a large mixing bowl.
Add the butter, sour cream, milk, ranch seasoning mix, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the potato flesh. Mash the mixture until smooth and creamy.
Fold in the chopped broccoli and half of the shredded cheddar cheese into the mashed potato mixture.
Spoon the potato mixture back into the shells, mounding it slightly. Set the stuffed potatoes back onto the baking sheet.
Sprinkle the remaining cheddar cheese evenly over the tops of the potatoes.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and the tops are golden brown.
Garnish the finished potatoes with chopped scallions and serve warm. Enjoy your Broccoli Ranch Twice Baked Potatoes!
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 19.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1168 mg | 90% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4102 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
