Reviewed: Mar. 25, 2008

I like this..although I used fresh steamed broccoli instead of frozen..great flavor:)

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Mar. 18, 2008

It is a bit of a pain going from microwave to oven out for mixing and back in the oven again. But it was worth it in the end, love the taste.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 7, 2008

Needs more salt and pepper...maybe some garlic and more onion flavor. Very good. I liked the use of the broccoli...gets more veggies in the diet! I'm a big butter fan....sooooo I would add butter next time.

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aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Dec. 5, 2007

My husband and I had these last night and were very satisfied. It was a nice change to a regular baked potato. Very tasty. Thank you for the recipe.

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JCombs

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

This was a great accompaniment to our steak dinner. I used some small russets that just fell apart when trying to stuff, so I just used the potato and mixed everything together and served in a casserole. It was still yummy! It's also versitile, you can use any veggie you like. Thanks!!

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Nov. 2, 2007

This is simply delicious!

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hungryangel

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Reviewed: Oct. 31, 2007

All I had left for potatoes were some pretty small russets that would not hold up to being stuffed and I also realized halfway into this that I only had about 1/3 of a cup of ranch dressing, so I had to modify this a bit. I baked the potatoes for 45 minutes at 350, scooped out the insides, and mixed it with the chopped broccoli, what little ranch I had on hand, garlic powder, and a 1/4 cup of sour cream. Mushed it all up and put it in a small casserole dish, sprinkled some cheddar cheese on top and baked it for 20 minutes. YUM! Thanks for the recipe, I'll definitely try it your way next time! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 9, 2007

I only used 2 potatoes and had them in the microwave (on high) for approx. 7 min. I put them in the oven for 15, scooped them out and added 2tsp margarine and enough milk to get the consistency I wanted (about 1/3 to 1/2 cup). I used about 2 tsp parsley and 2 tsp seasoning salt. I then baked them for 15 more minutes, took them out and then added the cheese so it wouldn't get hard and crunchy. I placed them back into the oven (with the heat off) to let the cheese melt. They were awesome! My boyfriend loved these and insisted that we have them tomorrow night again!

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Sierra

Cooking Level: Intermediate

Home Town: Daysland, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 31, 2007

I used rehydrated minced onions, so they didn't really need to simmer in the butter long. I added some garlic salt to the onions and butter, and also mixed in the broccoli with the butter and onions, it gave the broccoli a really savory flavor!

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Katie

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Reviewed: May 13, 2007

We make these all the time. We add garlic powder and use fresh broccoli.

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LeClercq

Home Town: Alexandria, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Mar. 12, 2007

My old roommate used to make these and they are so good! Make sure you adjust cooking times for the potatoes based on size, the 12 minutes in the microwave and 15 in the oven weren't near enough for my large potatoes!

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 16, 2006

For the work I had to put in to them, I wasn't thrilled with the taste. I did have huge potatoes, and did increase the recipe to 5 servings for the 4 potatoes to compensate, but maybe I should have increased it by more. Here's a tip on getting the potato out of the skin without destroying it: After you cut the tops off, cut down into the potato all the way around the top, angling a little so get close to the skin without puncturing it. Then score that oval cut several times aross the middle. You can then scoop it out in sections. I didn't tear a single one. Just wish they had tasted better.

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MARYHM

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Reviewed: Sep. 24, 2006

This recipe is so good I only make for special occasions for my husband and I, he loves them. Thanks for the recipe

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LILMAAMA01

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 18, 2006

Absolutely delicious and quick too!! The only change in the recipe I made was in that I only added 1/4 cup Ranch dressing and the consistency was perfect! The only problem was that I didn't make enough for my hungry crowd! Thank you for sharing!

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Iluv2cook59

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 6, 2006

These are okay, I thought they were a little dry!!

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MADDIEROSE

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Reviewed: Nov. 29, 2005

This was alittle bit of work, but it was very good. I have made it about 3 times and every time I make it my husband wants more. Goes with about any dish and something different than the mashed, or baked. I didn't change anything in the recipe.

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KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

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Reviewed: Oct. 9, 2005

I loved these! My husband asked me if I bought them aready prepared at the store, which is a big compliment. I think next time I'll add some shredded cheddar cheese to the potato mixture before baking them the 2nd time. Very awesome!

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LUVZ2BAKE1

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Streamwood, Illinois, USA

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Reviewed: Sep. 4, 2005

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.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Jun. 26, 2005

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!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 22, 2005

Absolutely delicious but I had a really hard time keeping the skins intact. I resorted to mashed potatoes and sprinkled the top heavily with parmesean cheese and parsley. I also used ranch dressing with bacon flavor. Would definitely make again!

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