Chicken..ranch..potatoes..need I say more? The crispy potato skin and hearty filling makes these twice baked potatoes perfect for a chilly night.

Start preheating the oven to 450 degrees F. Sounds hot…and it is. The skin on the potatoes will crisp perfectly. Line a cookie sheet or baking pan with some aluminum foil. Rub each of the potatoes with oil. Sprinkle with salt and poke holes with a fork. Place on sheet and bake for 1 hour.

At this time I made my quick 1 minute mayonnaise, mixed in my ranch spice blend, and unsweetened almond milk. If you chose to use store bought ranch- you can bypass these steps. You can find my quick 1 minute mayonnaise and ranch spice on another post.

After about 30 minutes- begin boiling the chicken. In a large pan add water, salt, and garlic. Bring to boil and add chicken breasts. Boil until cooked thoroughly.  This should take about 20-25 minutes depending on the size. Once cooked remove one piece of chicken at a time and shred. Place in a large mixing bowl.

Remove potatoes from the oven and let cool until manageable.  Change the oven temperature to 375 degrees F.

Microwave steam the broccoli. Here I used a bag of Trader Joe’s Broccoli Florets. I snipped the bag corner and microwaved for about 3 minutes as instructed on the package. You can use whatever broccoli you have on hand and whichever instructions you chose to follow. You want them steamed enough to be tender but not mushy. Add the broccoli to the bowl of chicken.

Cut the potatoes in half, length wise. With a spoon scrape out the inside flesh into the bowl with the chicken mixture. Place skins back on pan.

Mix together contents in the bowl with 1/2 cup of the ranch mixture. You can add more if desired.

Spoon mixture into the potato skins.

Place in the oven for 15 minutes or until tops start to crisp. This step is as desired. You can keep them browning as much as you’d like.

Remove from oven and serve.

Ingredients

3 large chicken breasts- about 1.5 lbs

4 large Russet potatoes

2 tbsp avocado oil

1 tbsp minced garlic

12 oz bag fresh broccoli florets

1/2 tsp salt

1/2 cup ranch dressing