Ingredients:
4 russet potatoes
2 tablespoons butter or 2 tablespoons margarine
1 small onions, chopped
1 (10 ounce) packages frozen chopped broccoli, thawed and drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley (optional)
salt and pepper
Directions:
Preheat oven to 425.
Microwave pierced potatoes on high for about 12 minutes, bake for 5 minutes.
Slice off potato tops, scoop out pulp, keeping skins intact.
Mash pulp in a medium bowl.
Heat in a small skillet over medium heat; add butter.
Add onion and saute until tender.
Add broccoli, and salad dressing to potato pulp and mix well.
Brush outside of potato skins with vegetable oil.
Spoon potato mixture into shells.
Place on a baking sheet and bake for about 15 minutes.
Sprinkle with parsley and salt and pepper to taste.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.