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Garden Stuffed Baked Potatoes

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“This is a quick side dish that looks nice on the plate. Goes great with BBQ steak.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 russet potatoes
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 12 cup ranch salad dressing
  • 1 tablespoon vegetable oil
  • 2 teaspoons dried parsley (optional)
  • salt and pepper

Directions

  1. Preheat oven to 425.
  2. Microwave pierced potatoes on high for about 12 minutes, bake for 5 minutes.
  3. Slice off potato tops, scoop out pulp, keeping skins intact.
  4. Mash pulp in a medium bowl.
  5. Heat in a small skillet over medium heat; add butter.
  6. Add onion and saute until tender.
  7. Add broccoli, and salad dressing to potato pulp and mix well.
  8. Brush outside of potato skins with vegetable oil.
  9. Spoon potato mixture into shells.
  10. Place on a baking sheet and bake for about 15 minutes.
  11. Sprinkle with parsley and salt and pepper to taste.

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