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Garden Stuffed Baked Potatoes Recipe

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This recipe for Garden Stuffed Baked Potatoes is from The Blakley 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 tbsp butter
1 small onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbsp vegetable oil
2 tsp dried parsley; optional
salt and pepper
Directions:
Directions:
Preheat oven to 425ºF. 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 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
Personal Notes:
Personal Notes:
Variation: Add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.

Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly - reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.

Make ahead: Precook these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. Then just reheat in the microwave for 5 minutes.

 

 

 

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