BROCCOLI AND CHEESE TWICE BAKED POTATOES

BROCCOLI AND CHEESE TWICE BAKED POTATOES

Serves 8

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INGREDIENTS

1. 4 medium potatoes
2. 1 cup broccoli florets, steamed (or use frozen broccoli and microwave according to pkg directions)
3. 1 1/2 cups shredded cheddar cheese, divided
4. 1/2 cup ranch dressing
5. 1/2 cup sour cream
6. 1/2 teaspoon garlic powder

INSTRUCTIONS

1. Wash and poke holes in each potato. Cover each in foil. Bake at 400 F° for 1 hour.
2. **Potatoes will obviously be hot when they're done! Use a hot pad or kitchen towel while handling the potatoes**
3. Carefully remove potatoes from oven and unwrap the foil. Let cool for 30 minutes.
4. Cut the potatoes in half lengthwise. With a spoon, scoop out the insides leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.
5. Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
6. 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.

By Life in the Lofthouse