I'm Loaded.

I completely forgot all about this recipe for stuffed baked potatoes until recently. I used to make them all the time when I was commandeering my mother's kitchen as a teenager, discovering new things to combine and new ways to make food an experience, rather than a chore. I attempted them again this weekend, but the potato skins would not cooperate and I had to improvise...

Twice Baked Broccoli Ranch Potatoes

GET THIS
4 large russet potatoes (try to find ones with really thick skin)
1 c. Ranch dressing
1 small bag frozen broccoli, thawed and drained
2 Tbsp. butter
Salt and Pepper to taste
Paprika

DO THIS
1. Preheat oven to 400 degrees.
2. Pierce washed potatoes several times with a fork, microwave on high for 10-15 minutes until mostly cooked. This will speed up the process immensely.
3. Place the potatoes in the hot oven for another 15 minutes. Foil is optional, though it helps give a good dark color to the potato skins.
4. Remove from the oven, slice the tops of the potatoes off lengthwise.
5. GENTLY scoop out the insides of the potatoes with a spoon, taking care not to tear the skins too much (this is also where foil helps. This weekend I had no foil and gave up on the skins after the second one failed me.)
6. Combine the potato innards with Ranch dressing, butter, salt and pepper in a large bowl until thoroughly mixed. You can make it as lumpy or as smooth as your culinary heart desires.
7. Stuff the mixture back into the potato skins, piling it high. Sprinkle generously with paprika.
8. Return to the oven for another 15 minutes.

Serves 4.

If your skins fail you, however, this also makes an excellent loaded mashed potato, which is what I ended up with, paired with steak and lovely conversation.