“Great with salsa! Also, dice any left over beef, chicken or fish and add to these vegetable-packed potatoes. You'll have an economical, nutritious dinner that includes most of the major food groups! *Make Ahead: Bored with your lunch menu? Precook these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. Then just reheat in the microwave for 5 minutes!*”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes.
  3. Slice off potato tops.
  4. Scoop out pulp keeping skins intact.
  5. Mash pulp in a medium bowl.
  6. Add 1 cup cheddar cheese to the potato pulp mixture.
  7. Heat a small skillet over medium heat; add onion and saute until tender, about 5 minutes.
  8. Add onion, broccoli, and salad dressing to potato pulp; mix well.
  9. Brush the outside of potato skin shells with oil.
  10. Spoon potato mixture into shells, dividing evenly.
  11. Place on baking sheet.
  12. Stuff more cheddar cheese in the tops of the potatoes.
  13. Bake potatoes until heated through, about 15 minutes.
  14. Sprinkle with parsley; salt and pepper to taste!
  15. **Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly--reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.**.

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