4 potatoes
2 tbsp. butter
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 tbsp. dried parsley
salt and pepper
1 c. grated cheese

Precook potatoes. Cool to room temperature, then refrigerate. Preheat oven to 425°F. Microwave pierced potatoes for 12 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Brush outside of potato skin with oil. Heat a small skillet over medium heat; add butter and onion. Cook until tender, about 5 minutes. Add onion, broccoli and salad dressing to potato pulp; mix well. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet.

Bake potatoes until heated through, 15 minutes. Sprinkle with parsley, salt and pepper to taste.