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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 4 Russet potatoes
- 2 Tbsp. butter or margarine
- 1 small onion, chopped
- 1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
- 1/2 c. Ranch salad dressing
- 1 Tbsp. vegetable oil
- 2 tsp. drained parsley
- salt
- pepper
- 1 c. Cheddar cheese
Method
- Preheat oven to 425°.
- Pierce potatoes and microwave on High for 12 minutes.
- Bake in oven for 15 minutes.
- Slice off potato tops.
- Scoop out pulp, keeping skins intact.
- Mash pulp in medium bowl.
- In a small skillet on medium heat, saut onions in butter about 5 minutes.
- Add broccoli, salad dressing and onion to potato pulp and mix well.
- Add 1/2 cup Cheddar cheese and mix.
- Brush outside of potato skin shells with oil.
- Spoon potato mixture into shells, dividing evenly.
- Place on baking sheet and sprinkle with the rest of Cheddar cheese.
- Bake potatoes until heated through about 15 minutes.
- Sprinkle with parsley, salt and pepper to taste.
