Garden Stuffed baked potatoes
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
DIRECTIONS
  1. 4 russet potatoes
  2. 2tb butter
  3. 1 small onion, chopped
  4. 1 (10oz) package frozen chopped broccoli, thawed & drained
  5. 1/2 C ranch salad dressing
  6. 1 TV vegetable oil
  7. 2 ts dried parsley, opt.
  8. S&P
  9. 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.
  10. 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.
  11. 3) Brush outside of potato skins with oil.
  12. 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.
  13. optionally add shredded cheese to potato mixture