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Garden Stuffed Baked Potatoes Recipe

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This recipe for Garden Stuffed Baked Potatoes is from Post 61 Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 russet potatoes
2 tbsp. butter or margarine
1 small onion
1 10 oz. package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbsp. vegetable oil
2 tsp. dried parsley, optional
Salt and Pepper to taste
Directions:
Directions:
Preheat oven to 425ºF.
Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. 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 outside of potato skin shells with oil. Spoon potato pulp mixture into shells, dividing evenly. Place on a baking sheet.
Bake potatoes until heated through, about 15 minutes.
Sprinkle with parsley, salt, and pepper.
*Sprinkle some shredded cheddar cheese over the potatoes before baking for some variation.

 

 

 

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