Garden Stuffed Baked Potatoes

By Mrs_imUnLawson

Ingredients

• 4 * 4 russet potatoes
• 2 * 2 Tbs butter or margarine
• 1 * 1 small onion, chopped
• 1 * 1 (10 ounce) package frozen chopped broccoli, thawed, drained
• 1/2 * 1/2 cup ranch salad dressing
• 1 * 1 Tbs vegetable oil
• 2 * 2 tsp dried parsley (optional)
• * salt and pepper to taste

Preparation

Step 1

1. Preheat oven to 425
2. Microwave pierced potatoes on HIGH for 12 minutes
3. Bake for 15 minutes
4. Slice off potato tops and scoop out pulp, keep skins in tact
5. Mash pulp in a medium bowl.
6. Heat a small skillet on medium heat; add onion and saute until tender (about 5 minutes)
7. Add onion, broccoli, and salad dressing to pulp and mix well
8. Brush outside of potato skin "shells" with oil
9. Spoon potato mixture into shells, dividing evenly
10. Place on a baking sheet
11. Bake for 15 minutes
12. Sprinkle with parsley, salt and pepper