Garden Fresh Potato Skins

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  • Prep Time: 20 minutes
  • Servings: 4


  • 4 large baking potatoes, baked
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 2 cups broccoli florets, chopped
  • 2 medium tomatoes, seeded and diced
  • 1 bunch green onions, sliced thin
  • 2 cups shredded Jalapeno Jack cheese
  • 1 cup Marie’s Yogurt Ranch Dressing


Preheat oven to 400º. Cut baked potatoes in half lengthwise and scoop out centers, leaving a 1/4-inch shell. Place potato halves on baking sheet, cut-side up and brush with olive oil. Salt and pepper to taste. Bake 15 minutes.


In medium bowl, combine broccoli, tomatoes, green onions and 1 cup Jalapeno Jack cheese and toss. Fill each shell with ½ cup broccoli mixture and sprinkle with remaining cheese. Bake 10 more minutes. Arrange on serving platter and garnish with a large dollop of Marie’s Yogurt Ranch Dressing on top.