More Great Recipes: Main Dish | Oven | Potato | Side Dish

Garden Stuffed baked potatoes


User Avatar
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


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11133 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze