Garden Stuffed Baked Potatoes
Garden Stuffed Baked Potatoes is an moderately easy dinner. Made with 4 russet potatoes, 2 tbsp. butter or margarine, 1 small onion, chopped, 1- 10 oz. pkg. frozen chopped broccoli, thawed, drained and 1/2 c. ranch salad dressing, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 425Β°F.
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.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment