Garden Stuffed Baked Potatoes
Easy · 7 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 4 russet potatoes
- 2 Tbsp butter
- 1 small onion, chopped
- 1 (10 oz.) package frozen chopped broccoli, thawed, drained
- 1/2 c ranch salad dressing
- 1 Tbsp vegetable oil
- 2 tsp dried parsley, optional
Instructions
- Preheat oven to 425*F. 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 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.
Tags: pepperplate-import