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Garden Stuffed Baked Potatoes

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Course Side Dish
Category NC
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 425 degrees
  2. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes
  3. Slice off potato tops. Scoop out pulp, keeping skins intact,. Mash pulp in medium bowl
  4. Heat a small skillet over medium heat; add ghee butter. Add onion, broccoli, and salad dressing to potato pulp; mix well
  5. Brush outside of potato skins with oil
  6. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet.
  7. Bake potatoes until heated through, about 15 minutes,
  8. Sprinkle with parsley; salt and pepper to taste
Course Side Dish
Category NC
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 425 degrees
  2. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes
  3. Slice off potato tops. Scoop out pulp, keeping skins intact,. Mash pulp in medium bowl
  4. Heat a small skillet over medium heat; add ghee butter. Add onion, broccoli, and salad dressing to potato pulp; mix well
  5. Brush outside of potato skins with oil
  6. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet.
  7. Bake potatoes until heated through, about 15 minutes,
  8. Sprinkle with parsley; salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
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There is no Nutrition Label for this recipe yet.
Recipe Notes

Modifications
1 potato shell (or 1/2 potato). MUST serve with a LP and FC.

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