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Garden Stuffed baked potatoes


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 russet potatoes
2tb butter
1 small onion, chopped
1 (10oz) package frozen chopped broccoli, thawed & drained
1/2 C ranch salad dressing
1 TV vegetable oil
2 ts dried parsley, opt.
S&P

optionally add shredded cheese to potato mixture


4 russet potatoes


2tb butter


1 small onion, chopped


1 (10oz) package frozen chopped broccoli, thawed & drained


1/2 C ranch salad dressing


1 TV vegetable oil


2 ts dried parsley, opt.


S&P


1) Preheat oven to 425 F. Microwave pierced potatoes on HIGH for about 12 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.


2) Heat over a small skillet over Medium heat; add butter. Add onion & saute until tender, about 5 min. Add onion broccoli, and salad dressing to potato pulp.


3) Brush outside of potato skins with oil.


4) Spoon potatoe mixutre into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through,about 15 min. Sprinkle with parsley; salt & pepper to taste.


optionally add shredded cheese to potato mixture


Pairs Well With


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