4 large Russet potatoes (about 3 lbs)
2/3 cup shredded Gouda PLUS some for sprinkling
1 1/2 tablespoons butter
1/4 cup sour cream
1 large head broccoli, cut into florets
1/3 cup chopped green onions
1/2 teaspoon ground paprika
1 1/2 tablespoons dry ranch dressing mix
freshly ground black pepper
Preheat oven to 375. Bake potatoes one hour or until fully cooked. Half each potato and scoop out the insides into a bowl. Place the empty skins openside up on a foil-lined baking sheet.
Meanwhile, steam the broccoli. Drain and set aside.
Add the broccoli to the bowl with the potatoes. Using a potato masher or large spoon, mix the potatoes and broccoli together until the broccoli is evenly distributed in the potato. Add the 2/3 cup shredded Gouda, butter, sour cream, spices and green onions and stir until well mixed. Scoop the mixture into the skins, sprinkle with additional Gouda.
Bake 10-15 minutes or until the cheese is browned and the potatoes are hot. Serve immediately.
I came up with the idea for the new blog after making these twice-baked potatoes and realizing that I made them using 100% ingredients I bought at Aldi. So I started my Aldi fan site Attention Aldi Shoppers. There I share recipes, shopping tips, Aldi finds, and product reviews. If you have an Aldi near you, check it out!