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Garden Stuffed Potatoes Recipe

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This recipe for Garden Stuffed Potatoes is from The Yandrick Family Cookbook Project, 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 T butter or margarine
1 small onion, chopped
1 10-ounce package frozen, chopped broccoli, thawed and drained
½ cup prepared ranch dressing
1 cup shredded cheddar cheese
1 T vegetable oil
2 tsp dried parsley
Directions:
Directions:
Preheat oven to 425 degrees. Pierce potatoes, microwave on high for 12 minutes. Bake for 15 minutes further in oven. Slice top off potatoes. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl. Saute onion in butter until tender. Add onion, broccoli, cheese, and dressing to mashed potato. Mix well. Brush outside of potato skin shells with oil. Spoon potato mixture back into shells. Place on baking sheet. Bake until potatoes are heated through, 15-20 minutes. Sprinkle with parsley.

 

 

 

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