Garden Stuffed Potatoes

By Lorena_321

Ingredients

• 4 russet potatoes
• 2 T. butter
• 1 small onion, chopped
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1/2 cup ranch salad dressing
• 1 T. vegetable oil
• optional: add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.
• 2 t. dried parsley, optional
• salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees. 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.