Broccoli & Cheese Twice Baked Potatoes
4 whole Medium Baking Potatoes, Scrubbed
1 cup Fresh Or Frozen Broccoli Florets, Steamed And Chopped
½ cups Ranch Dressing
4 Tablespoons Butter
½ cups Sour Cream
½ teaspoons Garlic Powder
1-½ cup Shredded Cheese, divided
Wash and poke holes in each potato. Cover each with aluminum foil. Bake at 400 degrees F for an hour. Remove from oven and unwrap the foil. Let them cool for 30 minutes.
*Use a hot pad or kitchen towel while handling the potatoes, they will be very HOT!
Once they are cooled a bit, cut the potatoes in half lengthwise. With a spoon, scoop out the insides, carefully leaving 1/4 inch of potato in the skin. Place all of the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.
Mash the potato insides with a fork, mash only until lumpy, not smooth. Then add the steamed broccoli, ranch dressing, butter, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.