Veggie Stuffed Twice Baked Potatoes

READY IN: 1hr 10mins
Recipe by Miss Erin C.

These are great with chicken or a roast. They are also great for lunch, just microwave for 5 minutes, they keep in the frige for 3 days.

Top Review by Napoleon XIV

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425F degrees.
  2. Microwave pierced potatoes on high for 12 minutes.
  3. Bake for 15 minutes.
  4. Slice off the tops of the potatoes.
  5. Scoop out the pulp, keep skins intact.
  6. Mash pulp in a bowl.
  7. Heat a skillet over medium heat, add butter and onion.
  8. Saute until onion is tender.
  9. Add onion, broccoli and ranch dressing to potato pulp.
  10. Mix well.
  11. Brush the outside of the potato skins with oil.
  12. Spoon potato mixture into the shells.
  13. Place on baking sheet.
  14. Bake until heated through, about 15 minutes.
  15. Salt and pepper to taste.

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