Garden Stuffed Baked Potatoes

I wanted to make something simple for dinner tonight. After the pancakes we had earlier, we weren't super hungry. So, I made these stuffed potatoes. They were soooo good. They were great as a lite dinner all by themselves, but both Jason and I agree that they would be even better served alongside a steak. I highly recommend these. The flavor is just terrific!

Here's the recipe...

Garden Stuffed Baked Potatoes
recipe slightly adapted from allrecipes.com...

4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli
1/2 cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

Preheat oven to 350 degrees. Wash potatoes, and place on foil lined baking sheet. Brush with vegetable oil, and sprinkle with kosher salt. Bake for 1 hour.

When potatoes have almost finished cooking, heat a medium saute pan over medium heat. Stir in butter. Saute onions in the skillet until tender, about 5 minutes. Remove from heat and set aside. Cook broccoli according to package directions, reducing cooking time by 3 minutes.

Adjust oven temperature to 425 degrees.

Remove tops from potatoes by making an oval cut on the top. Remove section of skin. Using spoon or mini ice cream scoop, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact; add scooped potato to saute pan containing onions.

Add broccoli, and ranch dressing to the potato and onion mixture. Mix well. Spoon potato and broccoli mixture into the skins. Place stuffed potatoes back on cookie sheet.

Bake potatoes for 12 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.