Garden Stuffed Baked Potatoes


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Add some fresh veggies to a baked potatoe and you'll enjoy every bite of it.

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  • 4 russet potatoes
  • 2 Tbs. butter or margarine
  • 1 small onion, chopped
  • 1 (10 oz.) package frozen chopped broccoli, thawed and drained
  • 1/2 C. ranch salad dressing
  • 1 Tbs. vegetable oil
  • 2 tsp. dried parsley
  • Salt and pepper
  • 1 C. cheddar cheese

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Microwave pierced potatoes on High for 12 minutes or bake for 15 minutes. Slice of potato tops. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl. Heat a small skillet over medium heat, add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp. Mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Top each potato with Cheddar Cheese. Bake potatoes until heated through, about 15 minutes in a 425 degree oven. Sprinke with parsley, salt and pepper to taste.

NOTE: These can be made ahead and reheated in the microwave. These are good with peas, corn, bacon bits or other things added.

Makes 4 servings.

Reviews (1)

  • This sounds good and fairly easy. I might try it using frozen mixed veggies thawed and drained. Thanks for posting.

    Flag as inappropriate kenncec  |  January 18, 2009

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