Garden Stuffed Baked Potatoes
By á-1513
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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