Friday, August 10, 2007

Garden Stuffed Baked Potatoes

4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed, drained
½ cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper

Preheat oven to 425 degrees. Microwave pierced 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.

Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing, to potato pulp; mix well. Brush outside of potato skin shells with oil.

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.

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