Broccoli Stuffed Potatoes

Amstad Produce, Inc.


		Broccoli Stuffed Potatoes

Ingredients

	4 large Oregon Russet potatoes
	2 tbsp butter
	1 small onion, chopped
	1 (10 oz) package chopped frozen broccoli, thawed
	1/2 cup ranch style salad dressing
	1 tbsp vegetable oil
	2 tsp dried parsley
	salt & pepper to taste

Preheat oven to 425°

Microwave pierced potatoes on high for 12 minutes. Place partially baked potatoes in the preheated oven 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 pulp.

Heat a small skillet over medium heat, stir in butter. Sauté 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° oven until heated through. Season with salt, pepper and parsley.