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Garden stuffed baked potatoes

(4.15/5 - 13 votes)

Seasoned potatoes for all your potato cravings!


6 Russet potatoes
3 Tbsp butter (use lowfat)
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing (lite)
2 Tbsp vegetable oil
2 Tsp dried parsley (optional)
Salt and Pepper


Step 1: Preheat oven to 425 degrees F. Microwave first the potatoes on high for 12 minutes, pierce them with fork or they will explode; bake for 15 minutes. When it is done, slice off the potato tops. Scoop out the pulp, and keep the shell/skin intact. Mash the pulp in a bowl.

Step 2: Heat a small skillet over medium heat; add butter. Add the onion and saute until tender, for 5 minutes. Add onion, broccoli, and salad dressing to potato pulp and mix well.

Step 3: Brush outside of potato skin shells with oil.

Step 4: Spoon potato mixture into shells evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.

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3 / 5


Posted the 13/10/2012, 10:31
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4 / 5

The receipes are easy to follow and with little ingredients which we normally keep at home and receipes are healthy.

Posted the 12/10/2012, 13:42
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