Broccoli Cheddar Twice Baked Potatoes

Twice Baked Potatoes are a wonderful side dish. I've made  a lot of twice baked potatoes already in my life, and most of the time, they came out nicely. But, a few months ago,  I discovered a simple, yet brilliant extra step from "Cook's Illustrated," magazine that drastically improved my twice baked potatoes. The key is to oil the skins prior to baking, and once you scoop the flesh out of the skins after baking, you return just the skins to the oven to crisp up prior to filling them. It doesn't even take more time because you have to prepare and taste the filling anyway. Genius, delicious and easy! 

4 Large Russet Potatoes 

1 bunch Broccoli Florets, chopped  

3 green onions, chopped 

1 garlic clove, minced 

1 tbs. unsalted butter, melted 

1/2 c. sour cream 

1/3 c. half and half 

1 tbs. Ranch Dressing 

1 c. shredded Sharp Cheddar Cheese

Salt and fresh ground black pepper to taste

• Preheat oven to 400 and line a large jelly roll pan with aluminum foil. 
• Scrub, dry and lightly rub each potato skin with canola or vegetable oil. 
• Place on baking sheet spaced apart and bake 1 hour or until potatoes cam be cut easily. 
• Cut potatoes in half and allow to cool 10-15 minutes. 
• Meanwhile, place broccoli florets in a microwave safe bowl. Add 1-2 tbs. water to bowl. 
• Cover bowl with plastic wrap and microwave 2-3 minutes (or depending on the strength of your microwave- more or less) to steam broccoli florets so they are softened. 
• Place broccoli florets onto a cutting board and roughly chop. Set aside. 
• Once potatoes have cooled slightly, scoop out 3/4 of the flesh from each skin and place potato flesh into a large mixing bowl.
• Return potato skins to oven and bake 8-10 minutes while you prepare potato filling. 
•  Beat potatoes with electric mixer to soften and break up lumps. 
• Add melted butter, garlic, sour cream. half and half and ranch dressing. Mix until smooth and incorporated. 
• Add chopped broccoli and onions; mix to combine. 
• Stir in shredded cheese and season to taste with salt and pepper. 
• Remove skins from oven and place filling by mounded spoonfuls into each skin. 
• Return filled potatoes  to oven and bake 10-15 minutes or until filling is warmed and beginning to lightly brown around edges. Serve warm.