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Garden Stuffed Baked Potatoes
Garden Stuffed Baked Potatoes
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Satisfying vegetarian stuffed potatoes filled with broccoli, onions, and creamy ranch dressing - perfect as a hearty side or a delicious main dish.
Ingredients:
  • 4 large potatoes
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 (10 ounce) package chopped frozen broccoli, thawed
  • 0.5 cup ranch-style salad dressing
  • 1 tablespoon vegetable oil
  • 2 teaspoons dried parsley
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and pierce potato skins with a fork.
  • Microwave potatoes on high for 12 minutes, then finish in the preheated oven for 15 minutes until crispy and golden.
  • Take the potatoes out of the oven, keeping the oven on. Cut off the tops of the potatoes, then carefully scoop out most of the flesh, ensuring the skins remain intact. Mash the scooped-out flesh in a medium bowl.
  • In a small skillet over medium heat, melt the butter until sizzling. Cook the onions until they are tender and aromatic, approximately 5 minutes.
  • Mix together the onions, broccoli, and ranch dressing with the mashed potatoes. Brush the potato skins with oil. Fill the potato skins with the mixture. Place the stuffed potatoes on a baking sheet.
  • Bake potatoes for 15 minutes until heated through, then generously season with parsley, salt, and pepper.

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