Garden Stuffed Baked Potatoes

By Jenny_439

Ingredients

• 4 russet potatoes
• 2 tablespoons butter or margarine
• 1 small onion, chopped
• 1 10-oz package frozen chopped broccoli, thawed, drained
• 1/2 cup ranch salad dressing
• 1 tablespoon vegetable oil
• 2 teaspoons dried parsley, optional
• salt and pepper

Details

Servings 4

Preparation

Step 1

preheat to 425. 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.

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.

brush outside of potato skin shells with oil.

spoon 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.