Ingredients
- 10 to 20 medium or large potatoes
- 1-1/2 cups broccoli
- 1/2 large yellow onion
- Olive oil
- 1/2 bottle of ranch dressing, sour cream, or cream cheese
- Grated cheddar cheese (optional)
- Parsley
Preparation
Step 1
Wash the back whole potatoes. Chop up and fry onions in a small amount of olive oil. Chop up uncooked broccoli finely, then place in a mixing bowl with cooked onions.
Allow baked potatoes to cool slightly. Cut a good size oval shaped hole into the top of the potato. Scoop out the insides of the potato and place into the mixing bowl, leaving just the outer shell.
Add ranch dressing, sour cream, or cream cheese to the mixture in the bowl. Mix well.
Place potato shells onto a baking sheet. Fill with the mixture, overflowing slightly, using all the stuffing. Using a pastry brush, brush olive oil onto the outside of the potato skins. Sprinkle the top of each potato with grated cheese and a pinch of parsley.
Bake at 350F for 10 to 15 minutes until the tops are golden brown.