Veggie Stuffed Twice-Baked Potato


  • 4 russet potatoes 
  • 2 tablespoons butter 
  • 1 small onion, chopped 
  • 1 package frozen chopped broccoli, thawed, drained 
  • 1⁄2 cup ranch dressing 
  • 1 tablespoon vegetable oil 
  • salt 
  • pepper 


  1. Preheat oven to 425F degrees. 
  2. Microwave pierced potatoes on high for 12 minutes. 
  3. Bake for 15 minutes. Potatoes should be soft.
  4. Slice off the tops of the potatoes. 
  5. Scoop out the pulp, keep skins intact. 
  6. Mash pulp in a bowl. 
  7. Heat a skillet over medium heat, add butter and onion. 
  8. Saute until onion is tender. 
  9. Add onion, broccoli and ranch dressing to potato pulp. 
  10. Mix well. 
  11. Brush the outside of the potato skins with oil. 
  12. Spoon potato mixture into the shells. 
  13. Place on baking sheet. 
  14. Bake until heated through, about 15 minutes. 
  15. Salt and pepper to taste. 
Original recipe:
Veggie Stuffed Twice Baked Potatoes