Garden Ranch Twice Baked Potatoes

Do you remember when we used to get samples of recipe cards in the mail? I think Taste of Home used to send those out. I remember moving in to our first home and was just getting my feet wet in the cooking department. This was one of the first recipe cards I got, and 15 years later, it is still one of our favorite twice baked potato recipes.

My girls usually split one since I buy the big potatoes, so this is the recipe I use for 3.


Ingredients:


3 large baking potatoes
1/2 to 3/4 cup ranch dressing (start with 1/2 cup, add more depending on how creamy you like your potato filling)
1 cup cooked chopped broccoli florets (I just use Birdseye Steamfresh, and chop the tops away from the stems. It's a time saver)
shredded cheddar cheese for sprinkling on top
salt and pepper to taste


Directions:

Preheat the oven to 375 degrees.
Wrap potatoes in aluminum foil, pierce with fork, and bake for 30-40 minutes until cooked through.
Using a small knife, cut the tops off the potatoes and scoop the potato pulp into a bowl, taking care to leave enough around the edges so when you fill it back up, it can support the filling.
Mix in broccoli, and 1/2 cup of ranch dressing, adding more ranch until you get your desired consistency, salt and pepper.
Using a spoon, fill the empty potato shells with mixture.
Sprinkle tops with cheddar cheese.
Place potatoes back in the oven for about 10 minutes until potatoes are heated through and cheese is melted.