Garden Stuffed baked potatoes
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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
