Cheesey Twice Baked Potatoes

I LOVE summer time and I hate to see it coming to and end already. However, I do love the hearty, warm comfort food of fall and winter and drinking hot chocolate just because it's the season. I first saw this recipe about 8 years ago in a Reader's Digest magazine of my mom's that was sitting on the counter at home. I happened to pick it up and flip through the pages and stumbled on this recipe. I ripped it out, tried it, and have kept it since. If you're having other sides, it would be wise to cut these in half because they are filling, and hearty, and warm. Just what you're going to want when it starts to get cold out.  

Cheesey Twice Baked Potatoes



Ingredients:

4 medium potatoes, baked

1/2 c. ranch dressing

1 10 oz. box frozen chopped broccoli, thawed and drained

8 slices bacon, cooked and chopped

cheddar cheese (sorry no measurement, add how much looks good to you!)

1 t. salt

1 t. pepper

Directions:

Pre-heat oven to 425 deg F.

Cut lengthwise slice from each potato. Remove skin from top. Remove pulp leaving 1/4 inch shell, and put pulp in a large bowl.

Add dressing to bowl with pulp and mash to combine. Stir in broccoli, cheese and bacon. Equally spoon filling into shells.

Place on baking sheet and bake uncovered 15 min.