Ingredients for Garden Stuffed Baked Potatoes
- Baking Potatoes
- Butter
- Onion
- 1 large head of broccoli
- 1/4 cup ranch dressing
- 1/2 cup sour cream
- Cheddar Cheese
- Dried Parsley
- salt and pepper to taste
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How to Make Garden Stuffed Baked Potatoes
- Preheat oven to 400°F (200°C). Wash and pierce 4 large russet potatoes several times with a fork. Place directly on the bottom oven rack and bake for 1 hour, or until tender.
- Let the baked potatoes cool slightly before handling.
- Cut potatoes in half lengthwise and scoop out the potato pulp, leaving about a 1/4-inch border. Set the potato skins aside.
- Steam 1 large head of broccoli florets for 5 minutes until tender-crisp.
- Chop the broccoli florets into small pieces.
- In a medium skillet, saute 1/2 cup chopped yellow onion in 2 tablespoons butter or margarine over medium heat until softened, about 5 minutes.
- In a large bowl, mash the potato pulp until mostly smooth but with some texture remaining.
- Add the sauteed onions, chopped broccoli, 1/2 cup sour cream, 1/4 cup ranch dressing, and 1 tablespoon chopped fresh parsley (optional) to the mashed potatoes.
- Season generously with salt and pepper to taste.
- Spoon the potato mixture into the prepared potato skins.
- Sprinkle 1 cup shredded cheddar cheese over the stuffed potatoes.
- Bake at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
- Let cool slightly before serving. Leftovers freeze well.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
42g
Fat
76g
Carbs
18g
