Garden Stuffed Baked Potatoes
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 russet potatoes
- 2 tablespoons butter or 2 tablespoons margarine
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped broccoli, thawed & drained
- 1⁄2 cup ranch salad dressing
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 2 teaspoons dried parsley (optional)
- salt and pepper (to taste)
directions
- Preheat oven to 425 degrees. Wash potatoes and rub outside with oil.
- Microwave pierced potatoes on high 12 minutes.
- Bake 15 minutes.
- Slice of the very top of each potato and scoop out the pulp, while keeping skins intact. Mash pulp into medium bowl.
- Heat small skillet on medium heat and add butter. Add onion and saute' until tender (5 minutes or so).
- Add onion, broccoli, and salad dressing to potato pulp and mix well. Spoon potato mixture back into shells, dividing evenly.
- Bake potatoes until heated through, about 15 minutes. Sprinkle with salt and pepper and parsley.
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RECIPE SUBMITTED BY
I am relatively new to the cooking world. I found this website when I was searching for a copycat recipe for Carabba's house salad dressing and fell in love (with the dressing and the website!)