Garden Stuffed Baked Potatoes

These vegetarian stuffed potatoes with onion and broccoli are flavored with creamy ranch salad dressing. Enjoy them as a side dish or main course.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 539 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 teaspoons dried parsley
• salt and pepper to taste
• 1 small onion, chopped
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 4 large potatoes
• 0.5 cup ranch-style salad dressing

Recipe Instructions

Step 1

Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.

Step 3

Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.

Step 4

Remove potatoes from the oven, leaving the oven on. Slice off potato tops, then scoop out most of the flesh, being careful to leave the skins intact. Mash the flesh in a medium bowl.

Step 5

Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.

Step 6

Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.