Russet Potatoes (4)
Frozen Chopped Broccoli (10 oz. pkg) thawed and drained
Ranch Salad Dressing (1/2 cup)
Salt for taste
Pepper for taste
Butter (4tbs of butter or margarine)
Dried Parsley (2tsp.) optional
Onion (1 small one ~ chopped up)
Preheat oven to 425 degrees 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, 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.
VARIATION: Add 1 cup of Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step.