Stuffed Baked Potatoes

By á-7024

Ingredients

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

Preparation

Step 1

Preheat oven to 425. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp while keeping the 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, salad dressing and cheddar cheese 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.