Garden Stuffed Baked Potatoes

• 4 russet potatoes
• 2 tbsp. butter
• margarine
• 1 sm. onion, chopped
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1/2 cup ranch dressing
• 1 tbsp. vegatable oil
• 2 tsp. dried parsley, optional
• Salt and pepper

1. Preheat oven to 425F.
2. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes.
3. Slice off potato tops.
4. Scoop out pulp, keeping skins in tact.
5. Mash pulp in a medium bowl.
6. Heat a small skillet over medium heat; add butter.
7. Add onion and saute until tender, about 5 minutes.
8. Add onion, broccoli, and salad dressing to potato pulp; mix well.
9. Brush the 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.

potatoes, butter, margarine, onion, broccoli, ranch dressing, vegatable oil, parsley, salt

Taken from www.foodgeeks.com/recipes/17948 (may not work)