Garden Stuffed Baked Potatoes


This is an excellent side dish that goes with any dinner or even by itself! If you like potatoes you will love these.

Prep Time:
40 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
1 hrs
4 servings


  • 4 large potatoes

  • 2 tablespoons butter

  • 1 small onion, chopped

  • 1 (10 ounce) package chopped frozen broccoli, thawed

  • ½ cup ranch-style salad dressing

  • 1 tablespoon vegetable oil

  • 2 teaspoons dried parsley

  • salt and pepper to taste


  1. Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.

  2. Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake 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 interior.

  3. Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.

  4. 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.

  5. Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

Nutrition Facts (per serving)

539 Calories
25g Fat
71g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 539
% 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
Vitamin C 114mg 572%
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.

You’ll Also Love