Broccoli & Cheese Twice Baked Potatoes

Broccoli & Cheese Twice Baked Potatoes
Source: Once A Month Mom

11 small-medium potatoes
1 (12.6 oz) pkg. baby broccoli florets, steamed
2 cups cheddar cheese, shredded #1
1 cup sour cream
1 cup ranch dressing
1 teaspoon garlic powder
1/2 cup cheddar cheese, shredded #2

1. Wash and poke holes in potatoes using a fork. Bake at 400 degrees for one hour. Remove potatoes from oven. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well.
3. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. *Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.

Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

*Very very yummy! So yummy in fact, I was going to make two different types of twice baked potatoes, but after tasting these, I made two batches of this type instead.