4 russet potatoes
2 Tbsp butter or margarine
1 small onion, chopped
1-10 ounce package frozen chopped broccoli, thawed, drained
½ cup ranch salad dressing
1 Tbsp vegetable oil\2 tsp dried parsley, optional
Salt and pepper

1. Preheat oven to 425 degrees. Bake potatoes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
2. 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.
3. Brush outside of potato skin shells with oil.
4. 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.