Twice Baked Broccoli and Cheese Potato Bites:
12 small red potatoes (1 to 1¼ inch diameter)
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broc...coli & cheese sauce
1 cup ranch dressing
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup chopped plum (Roma) tomato
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 350°F. Place potatoes in ungreased 15×10×1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
Meanwhile, cook broccoli as directed on bag.
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.
Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15×10×1-inch pan. Sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.