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Garden Stuffed Baked Potatoes
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| 4 | Russet Potatoes |
| 2 tbsp | butter |
| margarine, alternative | |
| 1 small | onion, chopped |
| 1 ( 10 oz ) package | frozen chopped broccoli, thawed drained |
| 1/2 cup | ranch dressing |
| 1 tbsp | vegetable oil |
| 2 tsp | dried parsley, optional |
| Salt | |
| pepper |
Preheat oven to 425.
Microwave pierced potatoes on high for 12 minutes. Bake for 15. Slice off potato tops. Scoop out pulp, keeping skin 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; salt and pepper to taste.
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