Watkins Garden Stuffed Baked Potatoes

4 baking potatoes
2 - 3 Tbsp. Watkins Original Grapeseed Oil
1 small onion, chopped
1 10 oz. pkg chopped broccoli, thawed and drained
1/2 cup sour cream
1 Tbsp. Watkins Garden Vegetable Dip Mix
1 Tbsp Watkins Original Grapeseed Oil to brush on outside of potatoes
2 teas. Watkins Parsley
Watkins Paprika
Watkins Granulated Black Pepper
Salt to taste

Pierce potatoes and microwave for 12 minutes, then bake in 425 degree oven for 15 minutes. Slice off potato tops and scoop out insides.  Mash in medium oil. In a small pan over medium heat, add Watkins Original Grapeseed Oil then add onion and saute about 5 minutes until tender. Mix sour cream with Watkins Garden Vegetable Dip Mix. Add onion, drained broccoli and dressing with mashed potato, mixing well.  Rub potato skins with oil.  Spoon potato mixture into shells and place in a baking pan. Bake uncovered at 425 degrees for 15 minutes or until heated through. Sprinkle with Watkins Parsley, Watkins Paprik, Watkins Granulated Black Pepper and salt.

Variation: Add 1 cup of cheese to mashed potatoe mixture or top stuffed potatoes with cheese the last 5 minutes of baking.

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