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Twice Baked Broccoli and Cheese Potato Bites

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Twice Baked Broccoli and Cheese Potato Bites
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 12
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These yummy potato bites will make a great after-school treat!

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)

Directions

  • 1 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.
  • 2 Meanwhile, cook broccoli as directed on bag.
  • 3 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.
  • 4 Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
  • 5 Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.
Tips  

To make ahead, cover and refrigerate unbaked potato bites. Just before baking, sprinkle with cheese, and bake at 350°F 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
6g
28%
,
Trans Fat
0g
)
Cholesterol
25mg
9%
Sodium
480mg
20%
Potassium
350mg
10%
Total Carbohydrate
14g
5%
(
Dietary Fiber
2g
7%
,
Sugars
2g
)
Protein
6g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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