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Cheesy Broccoli Ranch Twice-Baked Potatoes Recipe

Cheesy Broccoli Ranch Twice-Baked Potatoes

Fluffy russet potatoes are blended with broccoli, cheddar, sour cream, ranch dressing, and butter before being baked in their potato shells until hot and golden. This cozy recipe makes 8 stuffed potato halves for 4 servings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potato and Broccoli
  • 4 potatoes Large russet baking potatoes, about 8 ounces each
  • 1 cup Small broccoli florets, fresh or frozen
Creamy Filling
  • 1/2 cup Sour cream
  • 1/4 cup Prepared ranch dressing
  • 1 1/2 cups Shredded sharp cheddar cheese, divided
  • 1/4 cup Milk
  • 2 tablespoons Butter
Seasoning and Garnish
  • 2 green onions Green onions, thinly sliced, optional
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Scrub and dry the potatoes, prick them several times with a fork, and place them directly on the oven rack or on a baking sheet.
  2. Bake the potatoes for 50–60 minutes, until a knife slides easily into the centers. While they bake, steam or boil the broccoli for 3–5 minutes, then drain it very well and chop it into small pieces.
  3. Let the potatoes cool until they are comfortable to handle. Cut each one in half lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch potato shell.
  4. Mash the potato centers with the butter, sour cream, ranch dressing, milk, salt, and black pepper. Stir in the chopped broccoli, sliced green onions if using, and 1 cup of the shredded cheddar.
  5. Spoon the filling back into the potato shells and arrange them on a baking sheet. Sprinkle the remaining 1/2 cup cheddar evenly over the filled potatoes.
  6. Bake the stuffed potatoes at 400°F for another 15–20 minutes, until the filling is hot and the cheese is melted and lightly browned. Serve immediately while the shells are crisp and the centers are creamy.

Notes

Drain the broccoli thoroughly so the filling stays thick and the cheese browns properly. For a dry ranch variation, replace the prepared ranch dressing with 1–2 tablespoons dry ranch seasoning mix, add a little more milk or sour cream if needed, and taste before adding salt.