Twice Baked Potato Casserole

I pledged to take pictures of my food from now on, but it was my daughter's first birthday (Happy Birthday Ary!) and between cake baking and present wrapping and dinner, the photographer was busy and the camera, when in use, was on the birthday girl!
This recipe is inspired by a craving for twice baked potatoes and lack of any potatoes but red in the house (their skins don't hold together so well). It was a big hit and even my notoriously slow eaters cleaned their plates pronto!

Twice Baked Potato Casserole

12 red potatoes
3/4 cup favorite ranch dressing (I prefer Lighthouse Homestyle Ranch for the flavor and because it's one of the few without MSG)
1 cup finely chopped broccoli
1/2-3/4 cup frozen corn kernels
approx 1 cup shredded cheese of choice (I used mozzarella.) optional
sea salt and black pepper to taste

Wash potatoes, prick skins with knife or fork and place in 400 degree oven for 45 min- 1 hour until they pierce easily with a fork. Remove from oven (reduce oven heat to 375 but leave on) and let cool slightly, then remove all skins and place peeled potatoes in a large bowl. Add ranch dressing, broccoli and corn, 1/4 cup of the cheese and seasoning. Mash ingredients with fork or potato masher until they are well mixed. Place mixture into a medium sized baking dish, top with remaining cheese and place in 375 degree oven for 15-20 minutes until cheese is fully melted.
Serve with a colorful green salad and enjoy!