- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 320 cal
- 8g fat (1.5g sat)
- 10mg chol
- 360mg sodium
- 50g carb
- 7g fiber
- 15g protein
Ingredients
- 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
Directions
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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