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 Creamy 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 and season with 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 Creamy Yogurt Ranch Dressing on top.