Preheat oven to 400 degrees.

Wash and dry your potatoes.

Rub olive oil on the outside of each and sprinkle with coarse salt.

I recommend about 1 teaspoon for the outside of the potatoes, reserving the remaining 1/2 teaspoon for the filling (which comes next).

Place potatoes on a baking sheet and bake for 1 hour.

Potatoes will be crispy on the outside but soft and fully cooked on the inside.

Remove from oven when done.

Slice each potato in half and scoop out the inside and place in a mixing bowl.

You'll still leave some of the inside there to keep your potato skins from falling in.

In a bowl combine the insides of your potatoes with 1/2 cup Easy Ranch Dressing, salt, pepper, and melted ghee.

Use a handheld mixer to whip your potatoes until you have a smooth consistency.

Add more Ranch if necessary to get the creamy texture you're wanting.

(Depending on how large your potatoes are you may find that you need up to 1 cup of Ranch.)

These should look and feel like really lovely whipped mashed potatoes.

Add additional salt and pepper to taste.

Give your broccoli a quick chop so they'll cook faster.

Stir the chopped broccoli into your mashed potatoes.

Using a spoon fill your potato skins with the mashed potatoes.

Place them on the baking sheet in the oven for 15 minutes.

Remove from oven.

Top with extra broccoli, chives, or a drizzle of Ranch if you like.

Serve immediately.