Garden Stuffed Baked Potatoes

Garden Stuffed Baked Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    russet potatoes

  • 2

    tablespoons butter

  • 1

    small onion, chopped

  • 1

    (10 ounce) package frozen chopped broccoli, thawed, drained

  • ½

    cup ranch salad dressing

  • 1

    tablespoon vegetable oil

  • 2

    teaspoons, dried parsley, optional

  • salt and pepper

Directions

1. Preheat the oven to 450 degree F. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes; Slice off potatoe tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. 2. 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. 3. Brush outside of potato skin shells with oil. 4. 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.


Nutrition

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