Cheesy Broccoli Ranch Twice Baked Potatoes
Classic comfort food combining fluffy baked potato with creamy ranch-seasoned filling loaded with tender broccoli and melted cheddar cheese. Perfect for hearty dinners, potlucks, or game day gatherings when you want something satisfying and crowd-pleasing. The ranch dressing adds a tangy twist that sets this version apart from traditional twice-baked potatoes, while the broccoli provides color and nutrition.
Ingredients
Instructions
- 1
Wash potatoes and poke holes in them
- 2
Cook in oven at 400 degrees for 1 hour or microwave for 5 minutes per potato until tender
- 3
Steam broccoli while potatoes cook and set aside
- 4
Allow potatoes to cool for 30 minutes before handling
- 5
Cut potatoes in half lengthwise and scoop out insides into mixing bowl
- 6
Place potato skins on baking sheet
- 7
Mix potato flesh with steamed broccoli, 1 cup cheese, sour cream, ranch, salt, and pepper
- 8
Spoon mixture into potato skins
- 9
Top each with remaining cheese
- 10
Bake for 15 minutes at 400 degrees F
Tips
Poke holes in potatoes before baking to prevent bursting and ensure even cooking
Let potatoes cool completely before handling to avoid burns and make scooping easier
Reserve some cheese for topping to create an appealing golden crust
Good to Know
Refrigerate up to 3 days in covered container
Prepare through step 8, cover and refrigerate up to 24 hours before final baking
Serve immediately while cheese is melted and potatoes are hot
Common Mistakes
Don't skip poking holes to avoid potato explosion in oven
Wait for cooling to avoid burns when handling hot potatoes
Substitutions
FAQ
Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli thoroughly before mixing to prevent watery filling.
How long will these keep in the refrigerator?
Store covered for up to 3 days and reheat in 350F oven for 15-20 minutes.
Can I freeze these potatoes?
Yes, wrap individually and freeze up to 2 months. Thaw overnight and reheat in oven.