Broccoli Chicken Ranch Potatoes

Whole30 | Gluten-Free | Nut-Free

I really wanted to include a Whole30-compliant twice-baked potato in this book. Even though twice-baked potatoes usually have cheese (and lots of it), I decided to make a go at creating a version so loaded with flavor and goodness that nobody would even miss the extra dairy. I’m here to tell you that I succeeded.

Serves 4 to 6

• 3 medium russet potatoes, scrubbed clean
• 1½ teaspoons extra-virgin olive oil
• 2 teaspoons salt
• 3 tablespoons ghee or salted butter
• 3 scallions, chopped
• 2 garlic cloves, minced
• 1½ tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon nutritional yeast
• 2 teaspoons chopped fresh chives
• ¼ teaspoon freshly ground black pepper
• ½ pound broccoli florets (from about ½ head)
• 2 cups shredded cooked chicken (light and dark meat)

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

Prick holes in the potatoes with a fork, then coat with the olive oil and sprinkle with 1 teaspoon of the salt. Place the potatoes on the prepared baking sheet and bake for 1 hour. Let cool. Reduce the oven temperature to 375°F.

Cut the cooled potatoes in half lengthwise and scrape the flesh into a large bowl, reserving the skins. Mash the ghee into the potatoes using a fork, then stir in the scallions, garlic, dill, parsley, nutritional yeast, chives, remaining 1 teaspoon salt, and the pepper. Add the broccoli and chicken and fold into the potato mixture.

Scoop the potato filling into the reserved potato skins and place them upright on the baking sheet. Bake for 20 minutes, or until the edges of the potatoes are lightly golden.