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Garden Stuffed Baked Potatoes
Garden Stuffed Baked Potatoes

Garden Stuffed Baked Potatoes

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 Russet potatoes
2 Tablespoons butter
1 small onion, chopped
1 package (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoon s dried parsley
Salt and pepper
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Let's Make It
1
1. Preheat oven to 425 degrees 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.
2
2. Heat a 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.
3
3. Brush outside of potato skin shells with oil.
4
4. 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.
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