Garden Stuffed Baked Potatoes

• 4 Russet potatoes
• 2 Tbsp. butter or margarine
• 1 small onion, chopped
• 1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
• 1/2 c. Ranch salad dressing
• 1 Tbsp. vegetable oil
• 2 tsp. drained parsley
• salt
• pepper
• 1 c. Cheddar cheese

1. Preheat oven to 425u0b0.
2. Pierce potatoes and microwave on High for 12 minutes.
3. Bake in oven for 15 minutes.
4. Slice off potato tops.
5. Scoop out pulp, keeping skins intact.
6. Mash pulp in medium bowl.
7. In a small skillet on medium heat, saut onions in butter about 5 minutes.
8. Add broccoli, salad dressing and onion to potato pulp and mix well.
9. Add 1/2 cup Cheddar cheese and mix.
10. Brush outside of potato skin shells with oil.
11. Spoon potato mixture into shells, dividing evenly.
12. Place on baking sheet and sprinkle with the rest of Cheddar cheese.
13. Bake potatoes until heated through about 15 minutes.
14. Sprinkle with parsley, salt and pepper to taste.

potatoes, butter, onion, broccoli, salad dressing, vegetable oil, parsley, salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26082 (may not work)