Garden Stuffed Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These are very flavorful and easy to make. Ingredients:
4 russet potatoes . |
2 tablespoons butter or margarine |
1 small onion, chopped |
1 (10-ounce) package frozen chopped broccoli, thawed, drained |
l/2 cup ranch salad dressing |
1 tablespoon vegetable oil |
2 teaspoons dried parsley, optional |
salt and pepper |
Directions:
1. Preheat oven to 425°F.
2. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
3. Heat a small skillet over medium heat; add butter. Add onion and saute until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp; mix well.
4. Brush outside of potato skin shells with oil.
5. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste..
6. -VARIATION-
7. Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 5.
8. Also good with salsa on top.
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