Adapted from life-in-the-loft-house.com
Prep Time 1 hr
Cook Time 15 min
Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.
Carefully remove potatoes from oven. Let cool for 30 minutes.
Cut the potatoes in half lengthwise. With a spoon, scoop out the insides leaving a 1/4 inch in the skin. Place all the scooped out potato in a large bowl. Set the potato skins onto a cookie sheet.
Mash the potatoes with a fork. Then add the broccoli, ranch dressing, sour cream, lavender gourmet seasoning and one cup of the shredded cheddar cheese. Mix together well.
Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until cheese is melted.
Serve warm and enjoy!