From Sandi's Recipe File - Garden Stuffed Baked Potatoes

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"Garden Stuffed Baked Potatoes"

Recipe Source:
Recipe Card from
Easy Everyday Cooking

Serving Size: Makes 4 servings

Amount Ingredient

4 russet potatoes

2 tablespoons butter or margarine

1 small onion, chopped

10 ounce package frozen chopped broccoli, thawed, drained

1/2 cup ranch salad dressing

1 tablespoon vegetable oil

2 teaspoons dried parsley; optional

Salt and pepper

Preparation Instructions:

1. Preheat oven to 425 degrees. 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.
2. 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.
3. Brush outside of potato skin shells with oil.
4. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste. Serves 4.

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