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Dice any leftover beef, chicken, pork or
fish and add to these vegetable-packed potatoes. You'll have
an economical, nutritious dinner that includes most of the major
food groups.
Garden-Stuffed Baked
Potatoes
- 4 russet potatoes
- 2 tablespoon butter or margarine
- 1 small onion, chopped
- 1 (10-ounce) package frozen chopped broccoli,
thawed and drained
- 1/2 cup ranch salad dressing
- 1 tablespoon vegetable oil
- 2 teaspoon dried parsley (optional)
- Salt and freshly ground pepper
- Preheat oven to 425°F (220°C).
- Microwave pierced potatoes on HIGH for
12 minutes; bake for 15 minutes.
- Slice off potato tops. Scoop out pulp,
keeping skins intact. 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 the cooked onion, broccoli and salad dressing to potato pulp
and mix well.
- Brush outside of potato skins 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 parsley, salt and pepper to taste.
Serve hot.
Makes 4 servings.
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