Garden Stuffed Baked Potatoes

The stuffed potatoes.

Baking potatoes

Basil, salad dressing, oil, butter and onions

The Potato Pulp

The potato shells

The ingredients being mixed.

The potato pulp and other ingredients mixed together.

Best served with grilled chicken or salsa.

My sister wanted me to prepare something that is heavy, I was willing to oblige but sadly I cannot eat with gusto, BUT! I can eat in moderation and watch the portion.

This is a really good meal, I'll say.

INGREDIENTS:

 6 Russet potatoes
3 Tbsp butter (use lowfat)
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing (lite)
2 Tbsp vegetable oil
2 Tsp dried parsley (optional)
Salt and Pepper

DIRECTIONS:

Preheat oven to 425 degrees F. Microwave first the potatoes on high for 12 minutes, pierce them with fork or they will explode; bake for 15 minutes. When it is done, slice off the potato tops. Scoop out the pulp, and keep the shell/skin intact. Mash the pulp in a bowl.

Heat a small skillet over medium heat; add butter. Add the onion and saute until tender, for 5 minutes. Add onion, broccoli, and salad dressing to potato pulp and mix well.

Brush outside of potato skin shells with oil.

Spoon potato mixture into shells evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.

Variation - You can add one cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.

TIP:

Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly. Also makes the skins crisp and nicely brown.

When you have a lot of time in your hands, do this. It is worth it.


- This recipe taken from Easy Everyday Cooking -