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Prep 20min
Total40min
Servings12
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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)
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Steps
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.
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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.
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