Garden Stuffed Baked Potatoes

By LadyRev-2

Ingredients

• 4 russet potatoes
• 2 Tbl butter
• 1 small onion, chopped
• 1 10 oz package frozen chopped broccoli, thawed and drained
• 1 cup Cheddar cheese, shredded
• ½ cup ranch salad dressing
• 1 Tbl vegetable oil
• 2 tsp dried parsley (optional)
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 435°. 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 sauté until tender, about 5 minutes. Add onion, broccoli, Cheddar cheese 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.