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    You are in: Home / Recipes / Veggie Stuffed Twice Baked Potatoes Recipe
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    Veggie Stuffed Twice Baked Potatoes

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 06, 2002

      Very nice spuds. I had no broccoli, so I subbed green peppers. Served this along with BBQ chicken and Dorothy Parks' peas & onion au gratin.

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    • on June 07, 2008

      DH keeps telling me he hates broccoli, and I keep convincing him he's wrong. This is one more example where he was wrong! This was really good; we both enjoyed it. I added some slices of swiss cheese on top and sprinkled with paprika.

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    • on April 22, 2008

      Made for Freezer Tag Challenge March 2008: Good twice baked potato recipe. I don't recommend cooking from frozen as the broccoli started to burn. However, I think microwaving for a couple of minutes or thawing before baking would solve this issue. To freeze: complete through step 13. Place in freezer until firm. Move to a zip top bag. To serve: Thaw potatoes overnight in fridge or microwave until soft. Bake until heated through. Weight Watchers: 5 pts when using ff Ranch. Total points may vary based on potatoe size.

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    • on April 09, 2003

      I put this recipe in my cookbook earlier in the day, but didn't have it with me when dinner time rolled around! Luckily I remembered most of it and it was wonderful! I only made one potato and I forgot about the onions and butter. I just mixed the baked potato pulp with some chopped broccoli, a little low-fat ranch dressing, garlic powder and black pepper. When it came out of the oven it was SO tasty. Thanks for posting this easy and delicious recipe!

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    • on September 23, 2002

      These potatoes were just great Erin. I baked mine in the oven. The ranch dressing really makes this so good. I sprinkled a little Monterey Jack cheese on top. I served these with a green salad and we had a wonderful meal. Thanks.

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    Nutritional Facts for Veggie Stuffed Twice Baked Potatoes

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.6
     
    Calories from Fat 224
    54%
    Total Fat 24.9 g
    38%
    Saturated Fat 6.5 g
    32%
    Cholesterol 25.1 mg
    8%
    Sodium 409.4 mg
    17%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 7.3 g
    29%
    Sugars 4.1 g
    16%
    Protein 6.8 g
    13%

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