We eat a lot of potatoes in my house. They’re so good for you and so very filling. In fact one of my very favorite lunches is a simple baked potato topped with ghee (clarified butter), broccoli, and salt/pepper. That lunch influenced this side dish. But I’m taking it to a whole other level.
So let’s amp up a traditional baked potato and make it something special. Because we bake these potatoes twice the skin is crispy and salty. It tastes buttery (without actual butter). The inside is filled with creamy ranch mashed potatoes. The whole thing feels like a guilty pleasure but it’s actually not.
The ingredient list is super short. The ranch dressing I prefer is my Easy Ranch Dressing. It’s dairy free, Whole 30 compliant, and takes less than 5 minutes to make. There’s no junk in it so you can feel good feeding it your family. It’s full of herbs (I love them). It’s just the right consistency, not too thick. Sure, you’re welcome to use a store bought ranch dressing but you’d be missing out on all of the above. Nobody wants that, right?
So what are you waiting for? Add this yummy twice baked potato to your menu this week. Your family will be impressed and your taste buds will thank you!
- 4 large potatoes
- 1 tablespoon olive oil
- ½ to 1 cup Easy Ranch Dressing
- 1½ teaspoon salt
- ½ teaspoon pepper
- 1 cup fresh broccoli
- Optional: Top with parsley or chives.
- Preheat oven to 400 degrees.
- Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. I recommend about 1 teaspoon for the outside of the potatoes, reserving the remaining ½ teaspoon for the filling (which comes next).
- Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
- Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
- In a bowl combine the insides of your potatoes with ½ cup Easy Ranch Dressing, salt, and pepper. Use a handheld mixer to whip your potatoes until you have a smooth consistency. Add more Ranch if necessary to get the creamy texture you're wanting. (Depending on how large your potatoes are you may find that you need up to 1 cup of Ranch.) These should look and feel like really lovely whipped mashed potatoes. Add additional salt and pepper to taste.
- Give your broccoli a quick chop so they'll cook faster. Add the chopped broccoli to your mashed potatoes and stir until combined.
- Using a spoon or ice cream scoop fill your potato skins with the mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
- Remove from oven and serve immediately.