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Garden Stuffed Baked Potatoes

Ingredients:
4 russet potatoes
2 tablespoons of 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 or olive oil
2 teaspoons dried parsley, optional
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.

Directions:
1. Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes. Bake for 15 minutes. Slide 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. Ad 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 skells with oil.

4. Spoon potato mixture into shells, dividing evenly. Place on baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parlsey; salt and pepper to taste.

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