Preheat oven to 350 degrees.

Wash potatoes and then take 1 Tablespoon of olive oil and rub lightly over all potatoes.

Pierce every potato 4 times with a fork.

Taking 1 teaspoon of salt, sprinkle lightly over both potatoes.

Bake for 60 minutes, or until just slightly soft when you gently squeeze.

When the potatoes have 10 minutes left, place broccoli florets in medium sauce pan and add just enough water to cover the bottom.

Cover and bring to a boil.

Stir the broccoli and cover again.

Let simmer for 3 minutes.

Remove from heat and strain; set aside.

When potatoes are done and have cooled slightly, cut each potato lengthwise.

Using a spoon, scoop out the insides of the potato halves, leaving approximately 1/2 inch around the skin; place the scooped out insides in a medium mixing bowl.

Add ghee, coconut milk and 1 teaspoon salt to the potato and mash with a potato masher.

Taste and add additional coconut milk to make creamier or more salt, to taste.

Add broccoli and stir to mix.

Scoop the broccoli mixture back into the potato skins, ensuring each skin holds approximately the same amount.

Place potatoes on a lined baking sheet and broil on high for 3-5 minutes, watching very carefully so they don't burn. You want the tips of the potatoes to just barely turn brown.

Serve immediately with your favorite ranch dressing (I recommend a Whole30 complaint ranch if you have it)