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Garden Stuffed Baked Potatoes Recipe

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This recipe for Garden Stuffed Baked Potatoes, by , is from Our Family Cookbook, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 russet potatoes
2 Tbsp. butter or margarine
1 small onion, chopped
1 10 oz. pkg. frozen chopped broccoli, thawed, drained
c. ranch salad dressing
1 Tbsp. vegetable oil
2 tsp. dried parsley, optional
salt and pepper

Directions:
Directions:
Preheat oven to 425F. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
Add 1 c. Cheddar cheese to the potato pulp mixture ot top the stuffed potatoes with cheese before baking.

 

 

 

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