4 russet potatoes
2 tbsp. butter or margarine
1 small onion, chopped
1 (10 oz.) pkg. frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbsp. dried parsley (optional)
Salt and pepper

Serves 4

Recipe from Easy Everyday Cooking
 

Preheat oven to 425 degrees.  Microwave pierced potatoes on High for 12 min. bake for 15 min.  Slice off potato tops.  Scoop out pulp, keeping skins intact.  Mash pulp in a med. bowl.

Heat a small skillet over med. heat; add butter.   Add onions and sauté until tender, about 5 min.  Add onion, broccoli, and salad dressing, to potato pulp; mix well.

Brush outside of potato skin shells with oil.

Spoon potato mixture into shells, dividing evenly.  Place on a baking sheet.  Bake potatoes until heated through, about 15 min.  Sprinkle with parsley; salt and pepper to taste.