Twice Baked Broccoli And Cheese Potatoes Food

BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
• Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
• Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES

Steps:

• Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
• Meanwhile, cook broccoli as directed on bag.
• Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.
• Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
• Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

BROCCOLI AND CHEESE TWICE BAKED POTATOES

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.

BROCCOLI CHEESE TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.

BROCCOLI CHEDDAR TWICE-BAKED POTATOES

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.

BROCCOLI & RANCH TWICE BAKED POTATOES!

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.