I have made these potatoes several times for dinner. Yes they're that filling! Of course it's usually a night when Paul is at work and it's just me, Silas, and Wesley (but he is currently working on his 5th tooth so we won't count him :). I LOVE that while they have an added step than other meals I usually make, they're PERFECT for the freezer. Wrap the extras up individually and you have a gourmet looking side dish when company comes over!
Broccoli & Cheese Twice Baked Potatoes
4 medium potatoes (I used 5, mine were on the small side)
1 cup steamed broccoli
2 cups shredded cheddar cheese, divided
1/2 cup sour cream
1/2 cup ranch dressing
1/2 teaspoon garlic powder
Wash potatoes and poke tops with a fork. Place directly on oven rack and bake at 400 for about an hour (depending on how big your potatoes are). I've also made these with microwaved baked potatoes, just put two in the microwave at a time. Remove potatoes from oven and allow to cool about 10 minutes. Cut potatoes in half and scoop out insides leaving about 1/4 inch of potato attached to the skin.
To the scooped potatoes, add broccoli, 4 cups shredded cheese, sour cream, ranch dressing, and garlic powder. Spoon filling back into potato skins. Top potatoes with remaining shredded cheese.
Place bake into oven and bake 15 minutes. Delicious!!
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