Step 1

BAKE THE POTATOES: Preheat your oven to 400F and wash/dry your potatoes. Place each potato on the baking sheet and drizzle on the olive oil, turning each potato to make sure they’re evenly coated in oil. Then, sprinkle on the salt evenly as well. Bake the potatoes at 400F for 1 hour.

Step 2

MAKE THE FILLING: When the potatoes are ready, carefully slice them in half longways. Use a spoon to scoop out the filling of each potato leaving a little filling lining the potato skins so they can stand up easily. Transfer this potato filling to a large mixing bowl and add the Organicville® vegan ranch, vegan butter, and pepper. Use an immersion blender or electric mixer to whip the filling ingredients until the mixture is combined and creamy, stopping to scrape the sides down as needed. They should look like over-whipped potatoes. Taste and adjust the seasoning as needed. Then, fold in the chopped broccoli to finish.

Step 3

FILL AND RE-BAKE: Finally, spoon the filling back into each potato skin and place the baking sheet back into the oven to bake for another 17-20 minutes or until the tops of your potatoes are lightly browned.

Step 4

SERVE/STORE: Serve these twice baked potatoes hot topped with chopped broccoli or herbs, extra vegan ranch, and maybe some vegan bacon bits! Store leftovers in an air-tight container in the fridge for up to 5 days or the freezer for up to 3 months. Enjoy!