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Side Dishes

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Aromatic Lentil and Brown Rice Pilaf
Baked Parmesan Potatoes
Cheesy Garlic Mashed Potatoes
Cheesy Mashed Potatoes
Crispy Traditional Potato Pancakes
Double Stuffed Potatoes
Garden Stuffed Baked Potatoes
Harvest Potatoes
Herbed Potatoes
Potatoes o'Brien
Scalloped Potatoes
Twice Baked Potatoes
Garden Stuffed Baked Potatoes

Russet Potatoes  (4)
Frozen Chopped Broccoli (10 oz. pkg) thawed and drained
Ranch Salad Dressing  (1/2 cup)
Salt for taste
Pepper for taste
Butter  (4tbs of butter or margarine)
Oil (1tbs.)
Dried Parsley  (2tsp.) optional
Onion  (1 small one ~ chopped up)
 
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.
 
Heat a small skillet over medium heat; add butter. Add onion, broccoli, and salad dressing to potato pulp; mix well.
 
Brush outside of potato skin shells with oil.
 
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.
 
VARIATION: Add 1 cup of Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step.