Garden Stuffed Baked Potatoes
["4 russet potatoes", "2 tbsp. butter or margarine", "1 small onion, chopped", "1- 10 oz. pkg. frozen chopped broccoli, thawed, drained", "1/2 c. ranch salad dressing", "1 tbsp. vegetable oil", "2 tsp. dried parsley, optional", "salt and pepper"]
["Preheat oven to 425\u00b0F. 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. Heat a small skillet over medium heat; add butter. Add 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."]
["potatoes", "butter", "onion", "broccoli", "ranch salad dressing", "vegetable oil", "parsley", "salt"]