small onion, chopped
(10 ounce) package frozen chopped broccoli, thawed, drained
cup ranch salad dressing
tablespoon vegetable oil
teaspoons, dried parsley, optional
salt and pepper
1. Preheat the oven to 450 degree F. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes; Slice off potatoe tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. 2. 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. 3. Brush outside of potato skin shells with oil. 4. 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.