Can I make these dairy-free?

Absolutely! Simply omit the ghee and use a dairy-free ranch dressing. The potatoes will still be delicious and creamy, just with a slightly different flavor profile.

How do I know when my potatoes are fully baked in the first step?

A perfectly baked potato will feel soft when gently squeezed (use an oven mitt!) and a knife should slide in easily to the center. The skin should look slightly wrinkled and crispy.

Can I use frozen broccoli instead of fresh?

Yes, but thaw and drain it thoroughly first to remove excess moisture. Chop it a bit smaller than fresh since it's already partially cooked, and you may need slightly less since frozen broccoli tends to measure differently than fresh.

How far in advance can I make these for a party?

You can completely prepare these potatoes up to the second baking stage up to two days ahead. Keep them covered in the refrigerator, then bake for the final 15-20 minutes (adding 5 extra minutes if they're cold from the fridge) just before serving.

Broccoli Ranch Twice Baked Potatoes Recipe

Name: Broccoli Ranch Twice Baked Potatoes Recipe
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 medium to large potatoes; 1 tablespoon olive oil; 1 1/2 teaspoons salt, divided; 1/2 teaspoon black pepper; 3/4 cup Easy Ranch Dressing (you may need up to 1 cup); 1 cup fresh broccoli, chopped; 1 tablespoon ghee (optional for dairy-free)

These Broccoli Ranch Twice Baked Potatoes transform the humble spud into an irresistible comfort food masterpiece! Crispy potato skins filled with creamy, ranch-infused mashed potatoes and tender broccoli bits create the perfect balance of textures and flavors. Ready in just over an hour, these twice-baked delights work beautifully as a hearty side dish or a satisfying main course for your weeknight dinner rotation.

Why You’ll Love This Recipe

Crowd-Pleaser: These twice-baked potatoes appeal to everyone from picky eaters to food enthusiasts. The ranch flavor is familiar and beloved, while the presentation feels special.
Make-Ahead Friendly: You can prepare these potatoes ahead of time and simply pop them in the oven for the final bake just before serving – perfect for busy weeknights or entertaining.
Versatile: Works brilliantly as a side dish alongside your protein of choice or as a satisfying main dish with a simple salad.
Customizable: The basic recipe is fantastic as-is, but you can easily adapt it based on what you have on hand or your flavor preferences.

Ingredients You’ll Need

Potatoes: Medium to large russets work best as they have a fluffy texture when baked and sturdy skins that hold up well to twice-baking. Look for potatoes of similar size for even cooking.
Olive oil: Helps create that perfectly crispy outer skin while adding a subtle flavor boost.
Ranch dressing: The star flavor component! Use store-bought for convenience or homemade for more control over ingredients. It adds creaminess and that distinctive tangy, herby profile.
Salt and pepper: Essential for bringing out all the flavors. Don’t skimp here!
Broccoli: Adds color, nutrition, and a pleasant texture contrast. Make sure to chop it small enough to cook quickly and blend nicely with the potatoes.
Ghee: Creates an extra rich, buttery flavor in the mashed filling. The clarified nature of ghee gives a wonderful taste without dairy proteins.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein-Packed Version

Add cooked, crumbled bacon or diced ham to the potato mixture for an even heartier dish. Shredded rotisserie chicken works wonderfully too!

Cheese Lover’s Dream

Mix in shredded cheddar, jack, or even blue cheese with the potato filling, then top with more cheese during the final bake for an extra indulgent version.

Veggie Boost

Expand beyond broccoli with finely chopped bell peppers, spinach, or caramelized onions for additional flavor dimensions and nutritional benefits.

Spicy Kick

Add a dash of hot sauce, cayenne pepper, or chopped jalapeños to the potato mixture for those who enjoy some heat.

How to Make Broccoli Ranch Twice Baked Potatoes

Step 1: Prepare and Bake the Potatoes

Preheat your oven to 400°F. Wash and thoroughly dry your potatoes. Rub each potato with olive oil and sprinkle with coarse salt. Place them on a baking sheet and bake for 1 hour until the skins are crispy and the insides are soft when pierced with a fork.

Step 2: Scoop and Prepare the Filling

Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides, leaving about ¼-inch of potato attached to the skin to maintain structure. Place the scooped potato into a mixing bowl.

Step 3: Create the Creamy Mixture

Add ½ cup of ranch dressing, remaining salt, pepper, and melted ghee to the bowl with the potato. Use a handheld mixer to whip everything until smooth and creamy. Add more ranch dressing as needed to achieve your desired consistency – the mixture should resemble fluffy mashed potatoes.

Step 4: Add Broccoli

Finely chop your broccoli to ensure it cooks properly during the second bake. Fold the chopped broccoli into your whipped potato mixture, distributing it evenly throughout.

Step 5: Fill and Bake Again

Spoon the potato-broccoli mixture back into the potato skins, mounding slightly at the top. Return the filled potatoes to the baking sheet and bake for an additional 15 minutes until heated through and lightly browned on top.

Step 6: Garnish and Serve

Remove from the oven and add any optional toppings like extra broccoli bits, fresh chives, or a drizzle of ranch dressing. Serve while hot and enjoy!

Pro Tips for Making the Recipe

Potato Selection: Choose potatoes of similar size for even cooking. Russets work best, but Yukon Golds can be used for a more buttery flavor.
Don’t Skip the Oil: Rubbing oil on the potato skins before the first bake is crucial for creating that delicious crispy exterior that contrasts with the creamy filling.
Cool Slightly Before Scooping: Let the baked potatoes cool for 5-10 minutes before cutting and scooping. This prevents burns and makes the potatoes easier to handle.
Save Some Potato Near the Skin: When scooping out the potato flesh, leave a thin layer attached to the skin to provide structure and prevent tearing.
Whip, Don’t Mash: Using a hand mixer creates a lighter, fluffier filling texture than simply mashing with a fork.

How to Serve

As a Main Dish

Serve two halves per person alongside a fresh green salad or simple sautéed vegetables for a complete meal.

As a Side Dish

These potatoes pair wonderfully with grilled or roasted meats like steak, chicken, or pork chops. One half per person is usually sufficient as a side.

For a Buffet

Make smaller versions using baby potatoes for an impressive yet easy-to-serve appetizer or side dish at gatherings.

Make Ahead and Storage

Make Ahead

You can prepare these potatoes up to the second baking stage and refrigerate them covered for up to 2 days. When ready to serve, simply add about 5-10 minutes to the final baking time to ensure they’re heated through.

Storing Leftovers

Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. The flavor often improves as the ranch seasoning has more time to permeate the potatoes.

Freezing

These potatoes freeze surprisingly well! Wrap each cooled potato half tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Reheating

From refrigerated: Reheat in a 350°F oven for 15-20 minutes until hot throughout. You can also use a microwave for 2-3 minutes, though you’ll lose some of the crispy texture.

From frozen: Thaw overnight in the refrigerator, then reheat as above, or bake from frozen at 350°F for about 30-35 minutes until heated through.

FAQs

Can I make these dairy-free?

Absolutely! Simply omit the ghee and use a dairy-free ranch dressing. The potatoes will still be delicious and creamy, just with a slightly different flavor profile.
How do I know when my potatoes are fully baked in the first step?

A perfectly baked potato will feel soft when gently squeezed (use an oven mitt!) and a knife should slide in easily to the center. The skin should look slightly wrinkled and crispy.
Can I use frozen broccoli instead of fresh?

Yes, but thaw and drain it thoroughly first to remove excess moisture. Chop it a bit smaller than fresh since it’s already partially cooked, and you may need slightly less since frozen broccoli tends to measure differently than fresh.
How far in advance can I make these for a party?

You can completely prepare these potatoes up to the second baking stage up to two days ahead. Keep them covered in the refrigerator, then bake for the final 15-20 minutes (adding 5 extra minutes if they’re cold from the fridge) just before serving.

Final Thoughts

These Broccoli Ranch Twice Baked Potatoes bring together simplicity and satisfaction in one delicious package. The crispy exterior gives way to a creamy, ranch-infused interior studded with fresh broccoli – creating the perfect balance of flavors and textures in every bite. Whether you’re serving them as a hearty side or a vegetarian main, they’re sure to become a new favorite in your recipe rotation. Give them a try tonight and watch them disappear from your dinner table!