Garden Stuffed Baked Potatoes Recipe
This Garden Stuffed Baked Potatoes recipe has the best ever taste and flavor. Use the freshest of Vegetable available to get the most amazing Garden Stuffed Baked Potatoes. A lip-smacking Side Dish, this Garden Stuffed Baked Potatoes completes your spread. This is an ideal dish to include in today's menu.
Ingredients
6 russet potatoes, pierced
3 tablespoons butter
1 small onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed,drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley flakes (optional)
Salt and pepper to taste
Directions
Preheat the oven to 425 degrees.
Microwave the potatoes on High for 12 minutes.
Remove to the oven and bake for 15 minutes.
Slice off the tops of the potatoes.
Scoop out the pulp, keeping skins intact, making 1/4 inch shells.
Mash the pulp in a medium bowl.
Heat the butter in a small skillet over medium heat.
Saute the onion for about 5 minutes or until tender.
Add the onion mixture, broccoli and salad dressing to the potato pulp; mix well.
Brush the outside of the potato shells with oil.
Spoon the broccoli mixture into the potato shells, dividing evenly.
Arrange on a baking sheet.
Bake for 15 minutes.
Sprinkle with parsley, salt and pepper
Microwave the potatoes on High for 12 minutes.
Remove to the oven and bake for 15 minutes.
Slice off the tops of the potatoes.
Scoop out the pulp, keeping skins intact, making 1/4 inch shells.
Mash the pulp in a medium bowl.
Heat the butter in a small skillet over medium heat.
Saute the onion for about 5 minutes or until tender.
Add the onion mixture, broccoli and salad dressing to the potato pulp; mix well.
Brush the outside of the potato shells with oil.
Spoon the broccoli mixture into the potato shells, dividing evenly.
Arrange on a baking sheet.
Bake for 15 minutes.
Sprinkle with parsley, salt and pepper
