This is an excellent side dish that goes with any dinner or even by itself!  If you like potatoes you will love these.

Garden Stuffed Baked Potatoes

potatoes

butter

onion,

(10 ounce) package chopped frozen broccoli, thawed

ranch-style salad dressing

vegetable oil

parsley

salt and pepper

Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.


Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact.  In a medium bowl, mash the removed potato interior.


Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet 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 for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.


I had to make a couple of changes due to the fact my husband is on a fat reduced diet(dr.ordered)and does not like ranch dressing... I added the chopped onions directly to the mashed potato mix to eliminate the butter. I used fat free Italian dressing in place of the ranch, and used mrs. dash's garlic and herb seasoning (2 Teaspoons)  in the place of salt and pepper. I also sprayed the pan with a fat free olive oil cooking spray so I didn't need to rub the outside of the potato with oil. I also sprinkled the top with fat reduced pamersan cheese. VERY TASTY!!! Even my kids ate this (all 8 of them) and didn't realize it was fat reduced. Served it with grilled salmon fillets.  Great base recipe for me to play with. Thank you Hallie.

Really good! Based on the previous reviews, I added garlic, half a cup of shredded colby jack cheese and used Hidden Valley Ranch dressing with Bacon to enhance the flavor. Also, to save time I didn't cook the onions, just mixed them with the rest of the filling ingredients before stuffing and baking the potates. This probably made the onion flavor stronger than the original recipe but if you like onion you'll really like the taste.

This is a delicious recipe following a few changes. I did as Bevink suggested and changed a few things of my own. I added lots of garlic to sautee with the onions and instead of ranch dressing I used a few tbsp's of olive oil (not extra virgin which tends to get bitter when you cook it) plus some parsley, a small amount of cheddar and parmesan cheese and 4 slices (for two potatoes) of cooked turkey bacon. Then I seasoned it with Emeril's Essence seasoning (lots!) and sprinkled a bit of sea salt on the outside of the spuds while they cooked. It was so good I ate it two nights in a row ;) Thank you.

I used this recipe as a base and modified it by: 1) Adding bacon by sauteing 2 chopped strips until crispy. 2) Sauteing some chopped garlic and the onions in some of the bacon fat and omitting the butter. 3) Cutting way back on the ranch dressing (just because I wanted to add my own spices) 4) Adding a touch of milk shredded Parmesan and a smidge of curry spice to the potato mixture. 5) Brushing the outside of the skins in olive oil (didn't have veg oil) and sprinkled with a little sea salt. It was time consuming but really worth the effort. They were tasty. Oh I also cut the recipe in half. We ate these as our main course and were both stuffed ourselves!

My family ate this but all said it needed more flavor. The funny thing is I had added more salt and pepper than the recipe called for and even added some fresh garlic. I'll make this again but will turn up the seasoning even more.

These taters are awesome! I scaled the recipe in half for just two potatoes and it was wonderful. Instead of ranch dressing I used ranch dip that I made with sour cream and a packet of Hidden Valley Ranch Dip mix. I topped the potatoes with finely shredded Cheddar before putting them in the oven for the second time. I also oiled the potatoes and rolled them lightly in salt then wrapped them in aluminumn before putting them in the oven for the first time. These were terrific!

For the work I had to put in to them I wasn't thrilled with the taste. I did have huge potatoes and did increase the recipe to 5 servings for the 4 potatoes to compensate but maybe I should have increased it by more. Here's a tip on getting the potato out of the skin without destroying it: After you cut the tops off cut down into the potato all the way around the top angling a little so get close to the skin without puncturing it. Then score that oval cut several times aross the middle. You can then scoop it out in sections. I didn't tear a single one. Just wish they had tasted better.

Okay I changed a main flavour and I debated reviewing this but I think it helps people give ideas for variations and in the end I am giving you 5 stars!;) I used blue cheese dressing instead of ranch as well as some gorgonzola and added garlic with the sauteed onions. It tasted absolutely amazing! A nice twist on twice baked potatoes. Thanks for the idea which was the idea of broccoli in a stuffed potato. Will make again and again.:)

Wow these are delicious! I've never seen a stuffed potato without it being loaded with cheese and bacon. These were way better! Will be making these again and again!

garden stuffed baked potatoes

Prep Time: 40 minutes

Cook Time: 15 minutes

Total: 60 minutes

Servings: 4

Cost: $4.05 /serving

Author : Hallie Guilfoyle

Ingredients

Instructions

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