4 russet potatoes
2 tbsp. butter
1 small onion, chopped
1- 10 oz. pkg. frozen chopped broccoli, thawed, drained
1/2 c. ranch salad dressing
1 tbsp. vegetable oil
2 tsp. dried parsley, optional
salt and pepper

Preheat oven to 425°FF. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add, broccoli, and salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. 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.