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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:45 |
Ingredients: |
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4 russet potatoes
2 tbsp. butter or margarine
1 sm. onion, chopped
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup ranch dressing
1 tbsp. vegatable oil
2 tsp. dried parsley, optional
Salt and pepper
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Directions:
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Preheat oven to 425°F. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins in tact. Mash pulp in a medium bowl.
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.
Brush the 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 parsely; salt and pepper to taste.
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Comments from Becka
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Perfect partner: Salsa
Variation: Add 1 cup chedder chese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.
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