Garden Stuffed Baked Potatoes

By á-1025

Ingredients

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

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

1. Preheat oven to 425 F. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops, scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
2. Heat in a small skillet over medium heat; add butter. Add onion and saute until tender. Add broccoli, and salad dressing to potato pulp and mix well.
3. Brush outside of potato skins with vegetable oil.
4. Spoon potato mixture into shells. Place on a baking sheet and bake for about 15 minutes. Sprinkle with parsley and salt and pepper to taste.