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

Preheat oven to 425ºF.  Microwave pierced potatoes on HIGH for 12 minutes, bake 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 sauté 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 the 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