Garden Stuffed Baked Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Russet Potatoes2 Tbls Butter1 Small Onion, chopped1 Cup Broccoli, chopped1/2 Cup Ranch Salad Dressing1 Tbls Olive Oil2 tsp, dried parsleySaltPepper
1. Preheat oven to 425F. 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.
2. 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.
3. Brush outside of potato skin shells with oil.
4. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DLR4499.
2. 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.
3. Brush outside of potato skin shells with oil.
4. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DLR4499.
Nutritional Info Amount Per Serving
- Calories: 464.4
- Total Fat: 30.0 g
- Cholesterol: 28.1 mg
- Sodium: 458.0 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.1 g
- Protein: 5.3 g
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