Stuffed Baked Potatoes


* 4 russet potatoes
* 2 tablespoons butter
* 1 small onion, chopped
* 1 head of broccoli
* 1/2 cup sour cream
* 1 tablespoon vegetable oil


Preheat oven to 425.

Bake pierced potatoes for 15 minutes. Slice off potato tops like a canoe. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.

Steam broccoli for 5 minutes. Heat a small skillet over medium heat, add butter. Add onion and saute until tender, about 5 minutes. Add onion, broccoli, sour cream, cheese, salt and pepper to potato mash. Brush outside of potato skin shells with oil. Spoon potato mixture into shells. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes.

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