Recipe Details
Ingredients
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4largepotatoes
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2tablespoonsbutter
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1smallonion, chopped
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1(10 ounce) packagefrozen chopped broccoli, thawed
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½cupranch-style salad dressing
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1tablespoonvegetable oil
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2teaspoonsdried parsley
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salt and pepper to taste
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.
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Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.
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Remove potatoes from the oven, leaving the oven on. Slice off potato tops, then scoop out most of the flesh, being careful to leave the skins intact. Mash the flesh in a medium bowl.
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Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.
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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.
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Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories539 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 7g |
33% |
| Cholesterol 23mg |
8% |
| Sodium 369mg |
16% |
| Total Carbohydrate 71g |
26% |
| Dietary Fiber 11g |
38% |
| Total Sugars 6g |
|
| Protein 10g |
20% |
| Vitamin C 114mg |
127% |
| Calcium 102mg |
8% |
| Iron 4mg |
21% |
| Potassium 1754mg |
37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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