Name: Garden Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Potatoes - 4 large; Butter - 2 tablespoons; Onion, chopped - 1 small; Frozen chopped broccoli, thawed - 1 (10 ounce) package; Ranch-style salad dressing - ½ cup; Vegetable oil - 1 tablespoon; Dried parsley - 2 teaspoons; Salt and pepper to taste - 2 teaspoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Garden Stuffed Baked Potatoes

1. Potatoes - 4 large

2. Butter - 2 tablespoons

3. Onion, chopped - 1 small

4. Frozen chopped broccoli, thawed - 1 (10 ounce) package

5. Ranch-style salad dressing - ½ cup

6. Vegetable oil - 1 tablespoon

7. Dried parsley - 2 teaspoons

8. Salt and pepper to taste - 2 teaspoons

How to cook deliciously - Garden Stuffed Baked Potatoes

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.

2. Stage

Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.

3. Stage

Remove potatoes from the oven, leaving the oven on. Slice off potato tops, then scoop out most of the flesh, being careful to leave the skins intact. Mash the flesh in a medium bowl.

4. Stage

Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.

5. Stage

Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.

6. Stage

Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.