STUFFED VEGGIE POTATOES

Hawn

"One of the best stuffed potatoes you'll ever eat! Mixed with broccoli and ranch dressing to make that perfect taste!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 0 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Pierce potatoes and microwave on high for about 12 minutes, then bake for 15 minutes. Slice off potato tops and scoop out pulp keeping skins intact. Mash pulp in a medium bowl.
  2. Heat a small skillet over medium heat and add butter. When melted, add onion and saute until tender (about 5 minutes or so) Add onion, broccoli and salad dressing to potato pulp and mix well.
  3. Brush outside of potato skin shells with oil.
  4. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet and bake until heated through, about 15 minutes. Sprinkle with parsley and add salt and pepper to taste.

Reviews

Read all reviews 0

Other stories that may interest you