Ingredients :
4 russet potatoes
2 tbsp butter/margarine
1 small onion, chopped
1 (10oz) pkg. frozen, chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbsp vegetable oil
2 tsp. dried parsley, optional
salt/pepper

Instructions :
1) Preheat oven to 425. 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 medium bowl.

2) 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.

3) Brush outside of potato skins shells with oil.

4) Spoon potato mixture onto shells, dividing evenly. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt/pepper to taste.

VARIATION - Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in #4.

Serves 4

Submitted_by : Adriana Lorini
City : Woodbridge
State : ON
Country : Canada

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Aunt Libby's Kitchen [http://mcgees.com/kitchen/]