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Garden Stuffed Baked Potatoes

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Ingredients

  • 4 russet potatoes
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped broccoli, thawed, drained
  • 1/2 cup ranch salad dressing
  • 1 tablespoon vegetable oil
  • 2 teaspoons, dried parsley, optional
  • salt and pepper

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

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.

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