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Garden Stuffed Baked Potatoes

SUBMITTED BY: Hallie Guilfoyle PHOTO BY: gina brown

"This is an excellent side dish that goes with any dinner or even by itself! If you like potatoes you will love these."

PREP TIME	40 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

READ REVIEWS (37)

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

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REVIEWS

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Reviewed on Oct. 22, 2003 by BEVINK

Really good! Based on the previous reviews, I added garlic, half a cup of shredded colby jack cheese and used Hidden Valley Ranch dressing with Bacon to enhance the flavor. Also, to save time I didn't cook the onions, just mixed them with the rest of the filling ingredients before stuffing and baking the potates. This probably made the onion flavor stronger than the original recipe but if you like onion you'll really like the taste.

10 users found this review helpful

Reviewed on Sep. 4, 2005 by FREAKITIKI97

I made these for a barbeque yesterday and they were so good!! I added cheese to the top, and I wished I hadn't. It took away the too much of the ranch flavor. And I LOVE cheese!! I definitely will be making these again...just without the cheese.

3 users found this review helpful

Reviewed on Jun. 27, 2005 by MOLLE888

These taters are awesome! I scaled the recipe in half for just two potatoes and it was wonderful. Instead of ranch dressing I used ranch dip that I made with sour cream and a packet of Hidden Valley Ranch Dip mix. I topped the potatoes with finely shredded Cheddar before putting them in the oven for the second time. I also oiled the potatoes and rolled them lightly in salt, then wrapped them in aluminumn before putting them in the oven for the first time. These were terrific!

3 users found this review helpful

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