Ingredients:
- 4 russet potatoes .
- 2 tablespoons butter or margarine
- 1 small onion, chopped
- 1 (10-ounce) package frozen chopped broccoli, thawed, drained
- L/2 cup ranch salad dressing
- 1 tablespoon vegetable oil
- 2 teaspoons dried parsley, optional
- Salt and pepper
Instructions:
- Preheat oven to 425°F.
- 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.
- 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.
- 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 minutes. Sprinkle with parsley; salt and pepper to taste..
- Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 5.
- Also good with salsa on top.
