Garden Stuffed Baked Potatoes
Save to BigOven Persons
4
Serving Size
4
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
Garden Stuffed Baked Potatoes
- 4 Russet potatoes
- 2 tablespoons butter
- 1 small onion, chopped
- 1 (10 oz) package chopped frozen broccoli, thawed and drained
- 1/2 cup ranch salad dressing
- 1 tablespoon vegetable oil
- 2 teaspoons dried parsley, optional
- salt and pepper
Instructions
- Preheat oven to 425°.
- Mircowave pierced potatoes on high for 12 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 onion, broccoli, and salad dressing to potato pulp; mix well.
- Brush outside of potato skins 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.
- Serves 4
- Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Garden Stuffed Baked Potatoes
Serves: 4
| Amount Per Serving: 4 | ||
|---|---|---|
| Calories | 449.6 kcal | |
| % Daily Value* | ||
| Total Fat 25.43 g | 39.1% | |
| Saturated Fat 6.83 g | 34.2% | |
| Trans Fat 0.26 g | ||
| Cholesterol 15.26 mg | 5.1% | |
| Sodium 875.09 mg | 36.5% | |
| Total Carbohydrate 52.11 g | 17.4% | |
| Dietary Fiber 5.61 g | 22.4% | |
| Sugars 4.26 g | ||
| Protein 7.61 g | ||
| Vitamin A 7.87 % | Vitamin C 87.2 % | |
| Calcium 7.64 % | Iron 15.44 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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