Garden Stuffed Baked Potatoes
Dice any leftover beef, chicken or fish and add to these vegetable-packed potatoes. you'll have an economical, nutritious dinner that includes most of the major food groups.
4 russet potatoes
2 tsp butter or margarine
1 small onion, chopped
10 oz package frozen chopped broccoli, thawed, drained
1/2 cup cup ranch salad dressing
1 Tbsp vegetable oil
2 tsp dried parsley; optional salt and pepper
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 intact. Mash pulp in a medium bowl.
Heat a small skillet over medium heat; add butter. Add onion and saut� 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.
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.