Garden Stuffed Baked Potatoes - cooking recipe

Ingredients

4 Russet Potatoes
2 Tbsp. Butter or Margarine
1 small Onion, chopped
1 (10 oz.) package Frozen Chopped Broccoli, thawed, drained
1/2 c. Ranch Salad Dressing
1 Tbsp. Vegetable Oil
1 tsp. dried Parsley, optional
Salt and Pepper

Preparation

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 a medium bowl.