4	Russet	Potatoes
2	Tbsp.	Butter or margarine
1	Small	Onion, chopped
1	10 oz. Pkg.	Frozen chopped broccoli, thawed and drained
1/2	Cup.	Ranch salad dressing
1	Tbsp.	Vegetable oil
2	Tsps.	Dried parsley (optional)
		Salt & Pepper to taste

Preheat oven to 425degrees. Wash and pierce potatoes with a fork; Cook in microwave on high for 12; Bake in oven 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, onion and saute until tender, about 5 minutes. Add 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.