Twice Baked Broccoli and Cheese Potato Bites

These yummy potato bites will make a great after-school treat!

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Prep Time 20 min
Total Time 40 min
Servings 12

Ingredients

12: small red potatoes (1 to 1 1/4 inch diameter)

1: bag (12 oz) Green Giant® Valley Fresh Steamers® 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)

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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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 480mg; 480%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 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;