Garden Stuffed Baked Potatoes

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 russet potatoes
• 2 tablespoons butter or 2 tablespoons margarine
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped broccoli, thawed & drained
• 1/2 cup ranch salad dressing
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 2 teaspoons dried parsley (optional)
• salt and pepper (to taste)

Recipe

• 1 preheat oven to 425 degrees. wash potatoes and rub outside with oil.
• 2 microwave pierced potatoes on high 12 minutes.
• 3 bake 15 minutes.
• 4 slice of the very top of each potato and scoop out the pulp, while keeping skins intact. mash pulp into medium bowl.
• 5 heat small skillet on medium heat and add butter. add onion and saute' until tender (5 minutes or so).
• 6 add onion, broccoli, and salad dressing to potato pulp and mix well. spoon potato mixture back into shells, dividing evenly.
• 7 bake potatoes until heated through, about 15 minutes. sprinkle with salt and pepper and parsley.