Garden Stuffed Baked Potatoes

By ksgroves

Ingredients

• 4 russet potatoes
• 2 tbs butter or margarine
• 1 small onion, chopped
• 1 10 oz pkg frozen, chopped broccoli, thawed and drained
• 1/2 cup ranch salad dressing
• 1 tbs vegetable oil
• 2 tsp dried parsley, optional
• salt and pepper

Preparation

Step 1

Preheat oven to 425 degrees. Microwave pierced potatoes on HIGH for 12
minutes; bake for 15 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 sauté 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.

VARIATION: Add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4. You could also dice any leftover beef, chicken or fish and add to these vegetable-packed potatoes.