How to Make Garden Stuffed Baked Potatoes - A Step-by-Step Guide

Garden Stuffed Baked Potatoes are a delicious and hearty dish that is perfect for any occasion. Whether you are looking for a tasty side dish to serve at a barbecue or a satisfying main course for a cozy dinner at home, these stuffed potatoes are sure to be a hit. Packed with fresh vegetables, cheese, and flavorful seasonings, this recipe is a great way to use up any excess produce from your garden or farmers' market haul.

One of the best things about this recipe is its versatility. Yo...

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Ingredients

  • 4 large potatoes
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • ½ cup ranch-style salad dressing
  • 1 tablespoon vegetable oil
  • 2 teaspoons dried parsley
  • salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 4

  • Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.
  • Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.
  • Remove potatoes from the oven, leaving the oven on. Slice off potato tops, then scoop out most of the flesh, being careful to leave the skins intact. Mash the flesh in a medium bowl.
  • Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.
  • Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
  • Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.
  • Nutrition

    539 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 23mg
    • Sodium: 369mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 11g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 114mg
    • Calcium: 102mg
    • Iron: 4mg
    • Potassium: 1754mg