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Garden Stuffed Baked Potatoes Recipe

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This recipe for Garden Stuffed Baked Potatoes, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Shelton
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 russet potatoes
2 tbsp butter or margarine
1 small onion, chopped
1 (10 oz ) package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbsp vegetable oil
2 tsp dried parsley, optional
salt and pepper

Directions:
Directions:
Preheat oven to 425. 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 in 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.

Personal Notes:
Personal Notes:
Add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potato with cheese.

 

 

 

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