Categories: Side Dish

Ingredients

• 4 russet potatoes
• 2 tablespoon butter
• 1 small onion, chopped
• 1 10 oz. package frozen broccoli florets, thawed
• 1/2 cup ranch dressing
• 1 tablespoon vegetable oil
• 2 teaspoon dried parsley
• cheddar cheese

Directions

1. Preheat oven to 425 degrees.

2. Microwave pierced potatoes on HIGH for twelve minutes.

3. Bake potatoes for fifteen minutes.

4. Cut potatoes in half. Scoop out pulp into medium bowl. Mash.

5. Heat a small skillet over medium heat, add butter. Sauté onion until tender (about five minutes).

6. Drain and rinse broccoli. Add to pulp. Add onions and salad dressing. Add several handfuls of cheddar cheese if desired. Mix.

7. Brush outside of potato skins with oil.

8. Spoon potato mixture into shells.

9. Bake for fifteen minutes.

10. Top with cheddar cheese if desired. Sprinkle with parsley. Salt and pepper to taste.

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