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Garden Stuffed Baked Potatoes Recipe

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This recipe for Garden Stuffed Baked Potatoes, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Russet Potatoes
2 tbsp. butter
1 small onion chopped
1 (10oz.) pkg chopped broccoli, thawed
1/2 cup ranch dressing
1 tbsp. veg. oil
2 tsp. dried parsley
salt and pepper

Directions:
Directions:
Preheat to 425. Microwave pierced potatoes on high for 12 minutes. Bake for 15 min. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in med. bowl. Heat a small skillet over med. heat; add butter and onion saute until tender, about 5 min. Add onion, broccoli and salad dressing to potato pulp; mix well. Brush outside of potato skins with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet. Bake potatoes until heated through about 15 minutes. Sprinkle with parsley, salt and pepper to taste.

 

 

 

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