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Garden Ranch Stuffed Potatoes

Guest Author - Sandy Moyer

Garden Ranch Stuffed Potatoes

  • 4 large baking potatoes
  • 2 T. butter
  • 1 small onion, chopped
  • 1 small head of broccoli, cooked & chopped or 1 (10 oz.) package frozen chopped broccoli
  • 1/2 cup ranch salad dressing
  • 1 T. vegetable oil
  • salt and pepper - to taste
  • parsley - a few sprigs of fresh or 2 tsp. dried

Preparation -
Pierce potatoes; Microwave potatoes on high for 12 minutes, then bake at 425º for 15 minutes. (Potatoes can be alternately be placed on a covered grill to bake until fork tender.) Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a bowl and set aside. Melt butter in a small skillet. Over medium heat, add onion & saute until tender, about 5 minutes. Add onion, broccoli & salad dressing to potato pulp & mix well. Brush outside of potato skins with oil.(This allows the potatoes to cook more quickly & makes the skins crisp and nicely brown.) Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley, salt & pepper.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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