Garden Stuffed Baked Potatoes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a variation of your typical twice baked potato. If you like broccoli and ranch dressing, your gonna love this recipe. Ingredients:
4 baking potatoes |
2 tablespoons butter or 2 tablespoons margarine |
1 small finely chopped onion |
2 heads broccoli |
1 cup ranch dressing |
1 cup sour cream |
1 cup shredded cheddar cheese (optional) |
1 teaspoon dried parsley (optional) |
salt & pepper |
Directions:
1. Cook baked pototoes on bottom rack of oven until done approx 1 hour 400 degrees. Do Not Wrap in Foil. You can rub oil on them but not necessary. Let cool.
2. Cut potatoes in half (long ways) and scoop out pulp into large bowl. Save skins for stuffing.
3. Steam broccoli for 5 minutes. Chop only florets into small pieces.
4. In skillet, saute onions with butter/margarine over medium heat until tender (approx 5 minutes).
5. Mash potato pulp ,as desired, in a large bowl. Add onion, broccoli, sour cream and ranch dressing to pulp. (Use more sour cream and/or ranch dressing if too dry) Add parsley if desired.
6. Add salt & pepper to taste.
7. Spoon mixture into potato shells.
8. Sprinkle shredded cheese over potatoes. (I also have added some cheese to the mixture before stuffing-My husband loves cheese!).
9. Bake at 350 degrees for 15-20 minutes.
10. Leftovers freeze well.
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