Best Twice Baked Broccoli And Cheese Potato Bites Recipes

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES

Twice Baked Broccoli and Cheese Potato Bites image

These yummy potato bites will make a great after-school treat!

Provided by Betty Crocker Kitchens

Categories Snack

Time 40m

Yield 12

Number Of Ingredients 7

Ingredients

12 small red potatoes (1 to 1 1/4 inch diameter)
1 bag (12 oz) frozen broccoli & cheese sauce
1 cup ranch dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped plum (Roma) tomato
1 cup shredded Cheddar cheese (4 oz)

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.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES RECIPE - (4.5/5)

Twice Baked Broccoli and Cheese Potato Bites Recipe - (4.5/5) image

Provided by á-28504

Number Of Ingredients 7

Ingredients

12 small red potatoes (1 to 1 1/4 inch diameter)
1 bag (12 ounce) Green Giant® Valley Fresh Steamers® frozen broccoli & cheese sauce
1 cup ranch dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plum (Roma) tomato, chopped
1 cup cheddar cheese, shredded (4 ounces)

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.