Twice-baked Potatoes with Broccoli

Twice-baked Potatoes with Broccoli

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  • Each serving
  • 320 cal
  • 8g fat (1.5g sat)
  • 10mg chol
  • 360mg sodium
  • 50g carb
  • 7g fiber
  • 15g protein


  • 4 russet potatoes, scrubbed
  • Olive oil, for coating
  • Salt and black pepper, to taste
  • 1 head broccoli
  • 1/4 cup milk
  • 1/4 cup Ranch Dressing
  • 1 cup shredded cheddar cheese, divided
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon finely chopped shallots or red onions


Preheat oven to 375° F. Pierce potatoes with a fork several times. Lightly coat in oil and sprinkle with salt and pepper. Wrap potatoes in tin foil. Bake until tender, about 1 hour. Remove from the oven and cool to the touch.

Meanwhile, prepare the broccoli: cut florets and peel and slice the stem into 1/2-inch pieces. Steam florets and stem pieces until tender, 5 to 8 minutes.

Cut potatoes in half and carefully scoop out the flesh, leaving a 1/2-inch shell. Place the shells on a foil- or parchment-lined baking sheet.

In a bowl, mash together potato flesh, milk and ranch dressing. Fold in broccoli, 1/2 cup cheddar cheese, chives and shallots. Add mixture back to shells. Top with remaining cheese. Bake until heated through and cheese melts, 15 to 20 minutes.

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