BROCCOLI RANCH TWICE BAKED POTATOES
These Broccoli Ranch Twice Baked Potatoes are unbelievably rich with a creamy mashed potato center and a crispy potato skin.
Provided by Christina
Categories Side Dish
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. I recommend about 1 teaspoon for the outside of the potatoes, reserving the remaining 1/2 teaspoon for the filling (which comes next).
- Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
- Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
- In a bowl combine the insides of your potatoes with 1/2 cup Easy Ranch Dressing, salt, pepper, and melted ghee. Use a handheld mixer to whip your potatoes until you have a smooth consistency. Add more Ranch if necessary to get the creamy texture you're wanting. (Depending on how large your potatoes are you may find that you need up to 1 cup of Ranch.) These should look and feel like really lovely whipped mashed potatoes. Add additional salt and pepper to taste.
- Give your broccoli a quick chop so they'll cook faster. Stir the chopped broccoli into your mashed potatoes.
- Using a spoon fill your potato skins with the mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
- Remove from oven. Top with extra broccoli, chives, or a drizzle of Ranch if you like. Serve immediately.
Nutrition Facts : ServingSize 1 half potato, Calories 125 kcal, Carbohydrate 14 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 503 mg, Fiber 2 g
BROCCOLI RANCH TWICE BAKED POTATOES
This stuffed potato recipe is a twist on a classic recipe. Serve these at your next bbq or grill out!
Provided by The Bewitchin Kitchen
Categories Side Dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Wash your potatoes and stab them with a knife/fork a few times (you don't want them to explode). Bake for 45 minutes or until cooked. Let cool to the touch. Reduce your heat to 375 degrees.
- Once your potatoes are cooled, half your potatoes. Take a spoon and scoop out the flesh into a bowl, mash the with a fork. Arrange your potato shells onto a baking sheet.
- Add all of your ingredients (save 1/2 cup of the cheese) to the potato and combine.
- Place your potato mixture in the shells, top with cheese and bake for 25-30 minutes.
Nutrition Facts : ServingSize 2 g, Calories 333 kcal, Carbohydrate 48 g, Protein 12 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 1435 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 4 g
BROCCOLI & RANCH TWICE BAKED POTATOES!
I've made this yummy variation of a twice baked potato for years and its always a favorite with my family and friends. Enjoy!
Provided by Enjolinfam
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Rinse potatoes and prick skin with fork several times.
- Place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
- Preheat oven to 400°F.
- Chop up broccoli and boil until completely cooked.
- Cut each potato in half lengthwise.
- Scoop out potato middles into a medium size mixing bowl.
- Set potato skin shells on baking sheet.
- Dress outside of potato skin with olive oil.
- Add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules, black pepper, and sour cream if using it to the scooped out potatoes in the medium size mixing bowl. Mix and mash the potato mixture.
- Fill the potato skins with the potato mixture with it heaped as high as you want it.
- Bake in 400 degree oven until slightly browned.
- Garnish with paprika and chives.
Nutrition Facts : Calories 234.8, Fat 13.9, SaturatedFat 3.1, Cholesterol 12, Sodium 253.7, Carbohydrate 23.3, Fiber 3.8, Sugar 2.6, Protein 5.5
BROCCOLI AND CHEESE TWICE BAKED POTATOES
Make and share this Broccoli and Cheese Twice Baked Potatoes recipe from Food.com.
Provided by chef FIFI
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Bake potatoes for 45-60 minutes (or until done).
- Cut potatoes in half.
- Scoop pulp out.
- Leave skin intact.
- Make mashed potatoes out of the pulp.
- Add margarine, sour cream, salt, pepper, green onions, and 3/4 cheddar cheese and mix well.
- Then fold in broccoli.
- Stir until incorporated.
- Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
- Bake for 20 to 25 minutes or until heated in a oven of 425 degrees.
TWICE BAKED RANCH POTATOES
Make and share this Twice Baked Ranch Potatoes recipe from Food.com.
Provided by Kate in Ontario
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake potatoes in 400°F oven until tender (45-60 minutes).
- Cook bacon until crisp; pat dry and crumble.
- Drain almost all fat from bacon pan and cook onion until soft.
- Cut baked potatoes in half.
- Scoop out potatoes leaving 1/4" shell.
- Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
- Spoon mixture back into skins.
- Bake at 350°F until heated through.
- Broil for 2-3 minutes to brown lightly.
BROCCOLI CHEDDAR TWICE-BAKED POTATOES
Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.
Provided by elastigirl
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
- After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
- Add margarine to potato guts and mash using a potato masher until fairly smooth.
- Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
- Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7
TWICE-BAKED POTATOES WITH BROCCOLI
The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Bake potatoes until tender, about 1 hour. Let cool slightly on a wire rack.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli, and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.
- Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl.
- Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes. Serve immediately.
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