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

Description

Perfect for any occasion, these Broccoli Ranch Twice Baked Potatoes are crispy on the outside, creamy on the inside, and bursting with flavor! Filled with fluffy mashed potatoes, ranch dressing, and tender broccoli, this dish is a delightful combination of textures and taste. It’s a great side-dish or even a main course when paired with a fresh salad.

Ingredients

Units Scale

Potatoes

4 medium to large potatoes
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper

Filling

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)

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Instructions

Preheat the oven:
Preheat your oven to 400°F (200°C). This temperature ensures that your potatoes bake evenly, achieving that perfect crispy exterior and soft interior.
Prepare the potatoes:
Wash and dry the potatoes thoroughly. Rub each potato with olive oil and sprinkle about 1 teaspoon of salt evenly across their surfaces. Place the potatoes on a baking sheet and bake for 1 hour. After baking, they should be crisp outside and fully cooked inside. Remove from the oven and let them cool slightly.
Scoop out the potato insides:
Slice each baked potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato inside to keep the skin intact. Transfer the scooped-out potato flesh to a mixing bowl.
Make the filling:
Add 1/2 cup of ranch dressing, melted ghee (if using), salt, and pepper to the bowl containing the scooped-out potato insides. Use a handheld mixer to whip the mixture until smooth and creamy. You may need to add more ranch dressing (up to 1 cup) depending on the size of your potatoes. The mixture should resemble creamy mashed potatoes. Add more salt and pepper to taste.
Add broccoli:
Finely chop the broccoli into small pieces to reduce cooking time. Stir the chopped broccoli into the prepared mashed potato mixture.
Refill the potato skins:
Using a spoon, fill the hollowed-out potato skins with the creamy broccoli-potato mixture. Distribute the filling evenly.
Bake again:
Place the filled potato skins back on the baking sheet and bake for an additional 15 minutes at 400°F, allowing the filling to heat through completely.
Serve and garnish:
Remove the potatoes from the oven and serve immediately. Garnish with extra chopped broccoli, fresh chives, or a drizzle of ranch dressing, as desired.

Notes

To save time, you can steam the chopped broccoli separately for a few minutes before mixing it with the mashed potato filling.
For a dairy-free version, omit the ghee and use a dairy-free ranch dressing.
These potatoes can be prepped ahead of time up to the second bake. Simply store them in the fridge and bake when ready to serve.
If you’d like a cheesy variation, sprinkle shredded cheese on top before the second bake.

Nutrition

Serving Size: 1/2 potato
Calories: 270
Sugar: 2g
Sodium: 470mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 5mg