Shelly's Recipe

GARDEN BAKED STUFFED POTATOES

Category: Twice Baked Potatoes

4 russet potatoes
2 tbsp butter
1 small onion, chopped
1 (10 oz) pkg frozen chopped broccoli, thawed and squeezed dry
1/2 cup ranch salad dressing
1 tbsp vegetable oil
Salt and pepper, to taste

Preheat oven to 425. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops and scoop out insides, keeping skin intact. Mash pulp in a bowl.

Brush outside of skins with oil. Saute onion in a skillet with butter until tender, about 5 minutes. Mix broccoli, onion and salad dressing into pulp. Spoon mixture into shells and place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with salt and pepper.