Garden Stuffed Baked Potatoes

READY IN: 55mins
Recipe by ~Leanne~

This is a quick side dish that looks nice on the plate. Goes great with BBQ steak.

Top Review by Ma Field

I really liked the ranch "zing" in these! I used steamed fresh brocccoli as that's what I had, and fat free ranch dressing. The potato mixture was yummy all by itself, and even better paired with the crispy potato skin. I froze the rest for the game and liked the thawed version as well. it was a little bit grainier, like potatoes sometimes get when frozen. I suspect that it would be less grainy if you used full-fat ranch dressing, as it was greatly improved by the addition of a teaspoon of butter stirred through the potatoes after heating. To freeze, I prepared to step 9 then wrapped tightly in aluminum foil to freeze. To serve from frozen: baked in a 350 degree overn for about 30-40 minutes. (You may also be able to reheat in a microwave although I haven't tried that yet.) Made for Freezer Tag March 2008

Ingredients Nutrition

  • 4 russet potatoes
  • 29.58 ml butter or 29.58 ml margarine
  • 1 small onion, chopped
  • 283.49 g package frozen chopped broccoli, thawed and drained
  • 118.29 ml ranch salad dressing
  • 14.79 ml vegetable oil
  • 9.85 ml dried parsley (optional)
  • salt and pepper

Directions

  1. Preheat oven to 425.
  2. Microwave pierced potatoes on high for about 12 minutes, bake for 5 minutes.
  3. Slice off potato tops, scoop out pulp, keeping skins intact.
  4. Mash pulp in a medium bowl.
  5. Heat in a small skillet over medium heat; add butter.
  6. Add onion and saute until tender.
  7. Add broccoli, and salad dressing to potato pulp and mix well.
  8. Brush outside of potato skins with vegetable oil.
  9. Spoon potato mixture into shells.
  10. Place on a baking sheet and bake for about 15 minutes.
  11. Sprinkle with parsley and salt and pepper to taste.

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