Broccoli Cheddar Ranch Twice Baked Potatoes
Broccoli Cheddar Ranch Twice Baked Potatoes
Broccoli Cheddar Ranch Twice Baked Potatoes
Start to eat time: an hour & 45 minutes - 2 hours
What you need (for 4 potatoes):
4 potatoes - russet medium sized
1 bag of frozen broccoli
4 tablespoons of butter (non salted)
6 oz shredded cheddar cheese (divided into 5 oz/1 oz)
1/2-3/4 tablespoon of ranch seasoning (this gets salty quick! up to your preference!)
1/2 cup of milk (your choice)
1/4 cup of greek plain yogurt
salt & pepper per your taste
olive oil or oil of choice (avocado would be fantastic)
1 tbsp corse salt (if you have / if not table salt is fine!) (1/4 tbsp per potato at least!)
What to do:
Preheat your oven to 400 degrees & prepare a baking sheet with foil
Wash & dry your potatoes well & then stab them with a fork about 10 times around the whole potato. Pour oil all over your potatoes & then give them a good rub - make sure oil is coating the potatoes nicely. Then pour your corse salt over your potatoes - then rub those in - you want a nice salty coating.
Place your oilly/salty potatoes into the oven for an hour & 10 minutes (or until a fork can easily pierce through the skin!) ((the time will differ based on the size of your potato! So I would start checking for “doneness” at around an hour!))
Steam your frozen broccoli (i get a steamer bag from the grocery store & it takes 4 minutes in the microwave). Then drain the bag and chop into smaller pieces - I tend to just use the heads but if you like the stalks go for it!
Take the potatoes out of the oven once they are ready and let them sit for 5 minutes or until you’re able to touch them without burning your fingers! During this time, preheat your oven to 375 degrees. Now, with a knife, cut a nice oval shape out of the top of each potato - then start to gently scoop out filling (put potato filling into a mixing bowl). You don’t want to scrape too hard and puncture the potato skin!
Once you’ve scrapped out the potato filling into your mixing bowl, add broccoli pieces, butter, cheddar cheese (5 oz), ranch seasing, milk, greek yogurt, and salt & pepper. Mix all together with a hand mixer, potato masher, or stand mixer, until light and fluffy. Give your mixture a taste test! Need more pepper? then add it!
Carefully, add the mixture back into to the potatoes until the skins are full!
Put the potatoes back into your oven (now at 375 degrees) for 15-18 minutes. You want to make sure the mixture inside has gotten nice & toasty. Then pull them back out again, top with your leftover cheddar & pop them right back in for another 3-5 minutes (or until the cheese is the meltiness you prefer!)
Dig in! (I mean wait a second because you will burn your tongue :) ).
