Garden Stuffed Baked Potatoes
Source of Recipe
Sherry Hill
List of Ingredients
4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley, optional
Salt and pepper
Recipe
Serves 4
1. Preheat oven to 425 degrees farenheit. Microwave potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
2. Heat a small skillet over medium heat; add butter. Add onion and saute until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp; mix well.
3. Brush outside of potato skin shells with oil.
4. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.
Variation: Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4.
Note: Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly - reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.
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