4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
10 ounce package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley; optional
Salt and pepper

Preparation Instructions:

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

2. Heat a small skillet over medium heat; add butter. Add onion and saute until tender, about 5 minutes. Add onion, broccoli and salad dressing, to potato pulp; mix well.

3. Brush outside of potato skin shells with oil.

4. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste. Serves 4.