Garden Stuffed Baked Potatoes

Ingredients:

• 4 large potatoes
• 2 tablespoons butter and margarine
• 1 small onion, minced
• 1 (10oz) package frozen chopped broccoli, thawed and drained
• 1/2 cup ranch salad dressing
• 1 tablespoon vegetable oil
• 2 teaspoons dried parsley, optional
• salt and pepper to taste

Instructions:

Preheat the oven to 425°. Pierce and bake the potatoes for 15 minutes, then slice off the potato tops and scoop out the pulp, keeping the skins intact. Mash the pulp in a bowl. Heat a small skillet over medium heat and add butter. Saute the onion in the butter until tender, roughly 5 minutes. Add the onion, broccoli and salad dressing to the potato pulp and mix well. Brush the outsides of the potato skin shells with oil. Spoon the potato mixture into shells, dividing evenly. Place on a baking sheet and bake the potatoes throughly, roughly 15 minutes. Sprinkle with parsley, then salt & pepper to taste.