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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Garden Stuffed Baked Potatoes Recipe

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This recipe for Garden Stuffed Baked Potatoes is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 russet potatoes
2 tbsp butter or margarine
1 small onion, chopped
1 (10oz) package frozen chopped broccoli, thawed and drained
1/2 c. ranch salad dressing
1 tbsp vegetable oil
salt and pepper
Directions:
Directions:
Preheat oven to 425º Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop our pulp, keeping skins intact. Mash pulp in a medium bowl. Heat in 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 salt and pepper to taste.

 

 

 

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