Garden Stuffed Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These are a little bit of effort but very worthwhile. Also, they are a good way to sneak some veggies into your diet. This was from one of those recipe cards they send in the mail, and it has become one of my favorite potato recipes!! It is very important that you rub the outside of the potatoes with oil before baking b/c it crisps the skins. This makes it easier to scoop out the middle without having the entire potato fall apart. Ingredients:
4 russet potatoes |
2 tablespoons butter or 2 tablespoons margarine |
1 small onion, chopped |
1 (10 ounce) package frozen chopped broccoli, thawed & drained |
1/2 cup ranch salad dressing |
1 tablespoon canola oil or 1 tablespoon olive oil |
2 teaspoons dried parsley (optional) |
salt and pepper (to taste) |
Directions:
1. Preheat oven to 425 degrees. Wash potatoes and rub outside with oil.
2. Microwave pierced potatoes on high 12 minutes.
3. Bake 15 minutes.
4. Slice of the very top of each potato and scoop out the pulp, while keeping skins intact. Mash pulp into medium bowl.
5. Heat small skillet on medium heat and add butter. Add onion and saute' until tender (5 minutes or so).
6. Add onion, broccoli, and salad dressing to potato pulp and mix well. Spoon potato mixture back into shells, dividing evenly.
7. Bake potatoes until heated through, about 15 minutes. Sprinkle with salt and pepper and parsley.
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