Twice Baked Ranch Potatoes

Serves: 4
Total Calories: 300


4 large russet potatoes
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1/2 cup ranch salad dressing
1 small onion, chopped
1 tablespoon butter or margarine
1 1/2 teaspoons dried parsley
salt and pepper, to taste


Preheat oven to 400 degrees.

Poke potatoes with a fork twice and place on a baking sheet. Bake 50–55 minutes, or until tender. Once potatoes have cooled slightly, slice lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch-thick shell.

Put the scooped-out potato into a mixing bowl and mash thoroughly, then add broccoli and ranch. Saute onion and butter in a frying pan over medium heat, then add to potato mixture and mix well. Spoon mixture back into potato shells. Bake at 350 degrees an additional 15 minutes, or until heated. Sprinkle with parsley and salt and pepper. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 300
Calories from Fat: 155

This Twice Baked Ranch Potatoes recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.

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