• 4 large baking potatoes
• 2 T. butter
• 1 small onion, chopped
• 1 small head of broccoli, cooked & chopped or 1 (10 oz.) package frozen chopped broccoli
• 1/2 cup ranch salad dressing
• 1 T. vegetable oil
• salt and pepper - to taste
• parsley - a few sprigs of fresh or 2 tsp. dried

Preparation -
Pierce potatoes; Microwave potatoes on high for 12 minutes, then bake at 425º for 15 minutes. (Potatoes can be alternately be placed on a covered grill to bake until fork tender.) Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a bowl and set aside. Melt butter in a small skillet. Over medium heat, add onion & saute until tender, about 5 minutes. Add onion, broccoli & salad dressing to potato pulp & mix well. Brush outside of potato skins with oil.(This allows the potatoes to cook more quickly & makes the skins crisp and nicely brown.) Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley, salt & pepper.