Go ahead and stuff a baked potato with fresh garden veggies. As a result, you have created this garden stuffed baked potato recipe. You can substitute an almost endless variety of fresh garden vegetables, as they become available.
Of course, you did grow the potatoes, didn’t you!?
Did You Know? Americans consume 30 pounds of potatoes per person per year. About 1/4 of the potatoes consumed are French Fries
2 tablespoons butter or margarine
1 small onion, chopped
3/4 cups broccoli florets, coarsely chopped
2-3 sprigs parsley, chopped
1/2 cup ranch salad dressing
Salt and Pepper to taste
Bake or microwave potatoes until soft.
Cut potatoes in half, lengthwise.
Carefully, scoop out the potato from the skins. Set skins aside.
Mash potatoes in a bowl.
Add butter to a skillet. Then, add the chopped onion and sauté until tender.
Add sautéed onion, broccoli, and ranch dressing to the mashed potatoes.
Spoon potato mixture into the potato skins.
Heat in oven at 375° F until hot (about 15-20 minutes)
Remove from oven.
Sprinkle chopped parsley and chives on top of potatoes.
Try melting American or Cheddar cheese atop the potato. Place it on the potato about 3-4 minutes before it is done.
Add fresh garden peas when in season.
Add bacon bits on top of the potato before serving.
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