Garden Stuffed Baked Potatoes
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Time
prep 0:10
total 0:45
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 |
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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.
Author's Comments
Perfect partner: Salsa
Variation: Add 1 cup chedder chese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.
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