Garden Stuffed Baked Potatoes
By Hklbrries
Can be made ahead and kept for up to 3 days. Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly - reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.
Bored with your lunch menu? Precook these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. Then just reheat in the microwave for 5 minutes.
- 4
Ingredients
- 4 russet potatoes
- 2 tbsp butter or margarine
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1/2 cup ranch salad dressing
- 1 tbsp vegetable oil
- 2 tsp dried parsley, optional
- Salt
- Pepper
Preparation
Step 1
Preheat oven to 425 F. 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 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.