Try this Garden Stuffed Baked Potatoes recipe, or contribute your own.
Suggest a better description1) Preheat oven to 425 degrees F. 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.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 389 | ||
Calories from Fat: 206 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 282.2mg | 10 % | |
Potassium 956.9mg | 25 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 39.6g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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