Broccoli Ranch Twice Baked Potatoes

5 from 9 votes
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Dairy Free, Gluten Free, Sugar Free, Vegan, Vegetarian, Whole 30
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 125kcal
Author: Christina

Ingredients

  • 4 potatoes medium to large
  • 1 tablespoon olive oil
  • 3/4 cup Easy Ranch Dressing
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup fresh broccoli chopped
  • 1 tbsp ghee can be omitted to keep recipe dairy free

Instructions

  • 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 1/2 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 1/2 cup Easy Ranch Dressing, salt, pepper, and melted ghee. 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. Stir the chopped broccoli into your mashed potatoes.
  • Using a spoon fill your potato skins with the mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
  • Remove from oven. Top with extra broccoli, chives, or a drizzle of Ranch if you like. Serve immediately.

Nutrition

Serving: 1half potato | Calories: 125kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 503mg | Potassium: 502mg | Fiber: 2g | Vitamin A: 1.8% | Vitamin C: 28.1% | Calcium: 4.3% | Iron: 21.6%
MADE THIS RECIPE?Tag @thewholecook on Instagram and hashtag #thewholecook!