teaspoons dry ranch dressing mix (optional but delicious)
salt and pepper
Serving Size: 1 (322) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 216 g50 %
Total Fat 24.1 g37 %
Saturated Fat 9.9 g49 %
Cholesterol 40 mg
Sodium 358.2 mg
Dietary Fiber 5.3 g21 %
Sugars 2.3 g9 %
Protein 13.7 g
Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
Add margarine to potato guts and mash using a potato masher until fairly smooth.
Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.