You may also like
Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 4 russet potatoes
- 2 tbsp. butter
- margarine
- 1 sm. onion, chopped
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
- 1/2 cup ranch dressing
- 1 tbsp. vegatable oil
- 2 tsp. dried parsley, optional
- Salt and pepper
Method
- Preheat oven to 425F.
- Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes.
- Slice off potato tops.
- Scoop out pulp, keeping skins in tact.
- Mash pulp in a medium bowl.
- Heat a small skillet over medium heat; add butter.
- Add onion and saute until tender, about 5 minutes.
- Add onion, broccoli, and salad dressing to potato pulp; mix well.
- Brush the outside of potato skin shells with oil.
- Spoon potato mixture into shells, dividing evenly.
- Place on a baking sheet.
- Bake potatoes until heated through, about 15 minutes.
- Sprinkle with parsely; salt and pepper to taste.
