Garden Stuffed Baked Potatoes Recipes
GARDEN STUFFED BAKED POTATOES
Great with salsa! Also, dice any left over beef, chicken or fish and add to these vegetable-packed potatoes. You'll have an economical, nutritious dinner that includes most of the major food groups! *Make Ahead: Bored with your lunch menu? Precook these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. Then just reheat in the microwave for 5 minutes!*
Provided by Alley Barbie
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes.
- Slice off potato tops.
- Scoop out pulp keeping skins intact.
- Mash pulp in a medium bowl.
- Add 1 cup cheddar cheese to the potato pulp mixture.
- Heat a small skillet over medium heat; add onion and saute until tender, about 5 minutes.
- Add onion, broccoli, and salad dressing to potato pulp; mix well.
- Brush the outside of potato skin shells with oil.
- Spoon potato mixture into shells, dividing evenly.
- Place on baking sheet.
- Stuff more cheddar cheese in the tops of the potatoes.
- Bake potatoes until heated through, about 15 minutes.
- Sprinkle with parsley; salt and pepper to taste!
- **Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly--reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.**.
Nutrition Facts : Calories 532.5, Fat 34.5, SaturatedFat 12.5, Cholesterol 53, Sodium 533.8, Carbohydrate 44.1, Fiber 7.2, Sugar 4.7, Protein 14
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