No need to go to out for your fix of Stuffed Potato Skins with Ranch Dressing. Here we stuff baked potatoes skins with broccoli, red bell pepper and sharp cheddar cheese. A dip in FODY Ranch Salad Dressing and you will never order out again. Even with all the veggies, this is a rich dish, so watch your serving sizes!
Scrub potatoes, pierce in several places and cook in microwave just until tender (see Tips). Timing will vary according to microwave. Cool briefly, slice in half lengthwise, the scoop out flesh leaving a 1/4 inch (6 mm) layer along the inside of the skins. Save flesh for another use (such as mashed potatoes).
Position oven rack about 4 inches (10 cm) from broiler. Preheat broiler to high.
Place potato skins in a shallow roasting pan, scooped side up. Divide broccoli and red pepper evenly amongst potato skins. Evenly divide and scatter cheese over each one. Broil just until cheese is melted, about 2 minutes, but watch carefully to avoid burning.
Meanwhile have a large warmed platter ready with a bowl of the FODY Ranch Salad Dressing alongside ready for dipping. Quickly arrange potato skins on platter and serve immediately.