Garden Stuffed Baked Potatoes
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Garden Stuffed Baked Potatoes Preparation
1. 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.
2. 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.
3. Brush outside of potato skin shells with oil.
4. 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.
Make ahead: Bored with your lunch menu? Precok these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. Then just reheat in the microwave for 5 minutes.
Variation: Add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4.
Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows thepotatoes to cook more quickly--reucing cooking time by a few minutes. It also makes the skins crisp and nicely brown.
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