Garden Stuffed Baked Potatoes - cooking recipe

Ingredients

4 russet potatoes
2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley (optional)
1 cup cheddar cheese
salt
pepper

Preparation

Preheat oven to 425 degrees.
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.
Add 1 cup cheddar cheese to the potato pulp mixture.
Heat a small skillet over medium heat; add onion and saute until tender, about 5 minutes.
Add onion, broccoli, and salad dressing to potato pulp; mix well.
Brush the outside of potato skin shells with oil.
Spoon potato mixture into shells, dividing evenly.
Place on baking sheet.
Stuff more cheddar cheese in the tops of the potatoes.
Bake potatoes until heated through, about 15 minutes.
Sprinkle with parsley; salt and pepper to taste!
**Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly--reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.**.