Twice-baked Potatoes with Broccoli

Twice-baked Potatoes with Broccoli

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 320 cal
  • 8g fat (1.5g sat)
  • 10mg chol
  • 360mg sodium
  • 50g carb
  • 7g fiber
  • 15g protein

Ingredients

  • 4 russet potatoes, scrubbed
  • Olive oil, for coating
  • Salt and black pepper, to taste
  • 1 head broccoli
  • 1/4 cup milk
  • 1/4 cup Ranch Dressing
  • 1 cup shredded cheddar cheese, divided
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon finely chopped shallots or red onions

Directions

Preheat oven to 375° F. Pierce potatoes with a fork several times. Lightly coat in oil and sprinkle with salt and pepper. Wrap potatoes in tin foil. Bake until tender, about 1 hour. Remove from the oven and cool to the touch.

Meanwhile, prepare the broccoli: cut florets and peel and slice the stem into 1/2-inch pieces. Steam florets and stem pieces until tender, 5 to 8 minutes.

Cut potatoes in half and carefully scoop out the flesh, leaving a 1/2-inch shell. Place the shells on a foil- or parchment-lined baking sheet.

In a bowl, mash together potato flesh, milk and ranch dressing. Fold in broccoli, 1/2 cup cheddar cheese, chives and shallots. Add mixture back to shells. Top with remaining cheese. Bake until heated through and cheese melts, 15 to 20 minutes.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member