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    You are in: Home / Recipes / Garden Stuffed Baked Potatoes Recipe
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    Garden Stuffed Baked Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    ~Leanne~'s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

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

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on March 27, 2008

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2005

      55

      One word...YUM! I did add a small handful of cheese and a touch of milk. We will be making these again. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2005

      55

      I tried this recipe for supper tonight because it was a bit different with the ranch dressing ingredient. But I was out of ranch so I used bleu cheese and it was great. Next time I'll use ranch, I know it will taste just as great. Thanks Moirianne, I never would have thought to use a salad dressing in my baked potatoe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Garden Stuffed Baked Potatoes

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.6
     
    Calories from Fat 226
    54%
    Total Fat 25.1 g
    38%
    Saturated Fat 6.5 g
    32%
    Cholesterol 23.3 mg
    7%
    Sodium 358.3 mg
    14%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 7.1 g
    28%
    Sugars 4.5 g
    18%
    Protein 6.9 g
    13%

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