4 Russet 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 tsp. dried parsley
salt and pepper

Preheat oven to 425°F. 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 onion, 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 and salt and pepper to taste.

Serves 4.

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