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Twice Baked Broccoli and Cheese Potato Bites

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Betty Crocker Kitchens
Updated Oct 30, 2012
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These yummy potato bites will make a great after-school treat!

Twice Baked Broccoli and Cheese Potato Bites

  • Prep Time 20 min
  • Total 40 min
  • Servings 12
  • Ingredients 7
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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)

Instructions

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

Nutrition

230 Calories
17g Total Fat
6g Protein
14g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
150
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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