Twice-Baked Veggie Ranch Potatoes
These twice-baked veggie ranch potatoes are a super-flavorful and simple side dish! Whole30, paleo, dairy-free, vegetarian.
Servings: 4 people
Calories: 250kcal
Ingredients
- 4 large russet potatoes
- 1/2 cup ranch dressing linked below (4 oz)
- 1 stem broccoli, chopped into bite-sized florets
- 1 handful fresh spinach
- 4 oz cherry tomatoes
- 1/4 diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 350F.
- Poke holes into the potatoes and microwave on a plate for approximately 10 minutes, or until cooked all the way through.
- Cut each potato in half and allow to cool for a few minutes. Scoop out most of the insides, leaving a small amount around the outsides. Mix in a bowl with broccoli, spinach, tomato, onion and homemade ranch dressing.
- Scoop filling back into the potatoes. Place onto a baking sheet and heat in the oven for 15-20 minutes, or until veggies are cooked to your liking.
Notes
Nutrition Facts (per potato, recipe makes 4 potatoes): 250 calories, 14 g fat, 29 g carbs, 4 g protein