Garden Stuffed Baked Potatoes

4.4
(165)

These vegetarian stuffed potatoes are an excellent side dish that goes with any dinner. Or, serve them by themselves! If you like potatoes, you will love these.

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

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

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.

  2. Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.

  3. 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.

  4. Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.

  5. 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.

  6. Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.

Nutrition Facts (per serving)

539 Calories
25g Fat
71g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 539
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 33%
Cholesterol 23mg 8%
Sodium 369mg 16%
Total Carbohydrate 71g 26%
Dietary Fiber 11g 38%
Total Sugars 6g
Protein 10g 20%
Vitamin C 114mg 127%
Calcium 102mg 8%
Iron 4mg 21%
Potassium 1754mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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