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Garden Stuffed Baked Potatoes

by Becka

Prep time: 0:10 Overall time: 0:45

SERVINGS

INGREDIENTS

4 russet potatoes
2 tbsp. butter or margarine
1 sm. onion, chopped
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup ranch dressing
1 tbsp. vegatable oil
2 tsp. dried parsley, optional
Salt and pepper

INSTRUCTIONS

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 in tact. Mash pulp in a medium bowl.

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.

Brush the 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 parsely; salt and pepper to taste.

CHEF COMMENTS

Perfect partner: Salsa

Variation: Add 1 cup chedder chese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.