Garden Stuffed Baked Potatoes
- 4 russet potatoes
- 2 tbsp. butter or margarine
- 1 small onion, chopped
- 1- 10 oz. pkg. frozen chopped broccoli, thawed, drained
- 1/2 c. ranch salad dressing
- 1 tbsp. vegetable oil
- 2 tsp. dried parsley, optional
- salt and pepper
- Preheat oven to 425u0b0F. 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, 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.
potatoes, butter, onion, broccoli, ranch salad dressing, vegetable oil, parsley, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=10741 (may not work)