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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this potato dish is a great side for any meal. Ingredients:
4 russet potatoes |
2 tablespoons butter or margarine |
1 small onion chopped |
1 (10 ounce) package frozen chopped broccoli,thawed, drained |
1/2 cup ranch salad dressing |
1 tablespoon vegetable oil |
2 teaspoons dried parsley; optional |
salt |
pepper |
Directions:
1. Preheat oven to 425 F.
2. Pierce potatoes and microwave on HIGH for 12 minutes; or bake for 15 minutes.
3. Slice off potato tops.
4. Scoop out pulp, keeping skin intact.
5. Mash pulp in a medium sized bowl.
6. Heat a small skillet over medium heat; add butter.
7. Add onion and saute' until tender, about 5 minutes.
8. Add onion, broccoli, and salad dressing, to potato pulp; mix well.
9. Brush outside of potato skins shells with oil.
10. Spoon potato mixture into skins, dividing evenly.
11. Place potatoes on a baking sheet.
12. Bake potatoes until heated through, about 15 minutes.
13. Sprinkle with parsley; salt and pepper to taste.
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