Twice Baked Broccoli And Cheese Potato Bites Recipes

Steps:

• Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes. Meanwhile, cook broccoli as directed on bag. Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato. Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.

Steps:

• Preheat oven to 425 degrees.
• Wash potatoes.
• Place in shallow pan.
• Bake for 45 minutes or until easily pierced with a fork, turning once.
• Remove from oven and reduce temperature to 350 degrees.
• While still hot, carefully cut potatoes in half, lengthwise.
• Scoop out potato, leave an 1/8 inch wall.
• Place potato centers in mixing bowl, add butter and milk.
• Whip until fluffy.
• Add sour cream, cheeses, onion powder, salt and cayenne pepper.
• Mix.
• Spoon back into skins.
• Sprinkle with paprika.
• Bake in greased shallow baking pan.
• Bake for 30 minutes or until they begin to brown.

Steps:

• Heat oven to 425 degrees.
• Bake potatoes for 45-60 minutes (or until done).
• Cut potatoes in half.
• Scoop pulp out.
• Leave skin intact.
• Make mashed potatoes out of the pulp.
• Add margarine, sour cream, salt, pepper, green onions, and 3/4 cheddar cheese and mix well.
• Then fold in broccoli.
• Stir until incorporated.
• Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
• Bake for 20 to 25 minutes or until heated in a oven of 425 degrees.