Garden Stuffed Baked Potatoes

4 russet potatoes
2 Tablespoons butter or margarine
1 small onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1/2 Cup ranch salad dressing
1 Tablespoon vegetable oil
2 teaspoons dried parsley, optional
salt and pepper
  1. Preheat oven to 425 degrees F
  2. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes.
  3. Slice off potatoe tops.
  4. Scoop out pulp, keeping skins intact.
  5. Mash pulp in a medium bowl.
  6. Heat a small skillet over medium heat; add butter.
  7. Add onion and saute until tender,a bout 5 minutes.
  8. Add onion, broccoli, and salad dressing to potato pulp; mix well.
  9. Brush outside of potato skin shells with oil.
  10. Spoon potato mixture into shells, dividing evenly.
  11. Place on a baking sheet.
  12. Bake potatoes until heated through, about 15 minutes.
  13. Sprinkle with parsely; salt and pepper to taste.

Tips:
Make Ahead
Bored with your lunch menu? Precook these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. then just reheat in the microwave for 5 minutes.

Variation
Add 1 Cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.

Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly - reducing cooking time by a few minutes. It also makes the skins crips and nicely brown.

Good served with:


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