Garden Stuffed Baked Potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Garden Stuffed Baked Potatoes calories by ingredient
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Number of Servings: 4


    4 Russet Potatoes
    2 Tbls Butter
    1 Small Onion, chopped
    1 Cup Broccoli, chopped
    1/2 Cup Ranch Salad Dressing
    1 Tbls Olive Oil
    2 tsp, dried parsley


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.

TAGS:  Side Items |

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