4 large russet potatoes
2 Tbsp. Butter or margarine
1 small Onion
1 (10 oz). package Frozen chopped broccoli, thawed and drained
½ cup Ranch salad dressing
1 cup Diced, cooked chicken, fish, or beef
1 Tbsp. Vegetable oil
2 tsps. Dried parsley (optional)
1 cup Shredded cheddar cheese
Salt & pepper
Rub oil on outside of potatoes. Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; then bake for 15 minutes. Cool for 5 minutes. Then, slice off potato tops. Scoop out pulp, keeping skins intact in a bowl/ shell shape. Mash pulp in medium bowl; chop onion, meat, and broccoli into small bits. Heat butter in skillet over medium heat and sauté onion until tender. Add onion, broccoli, cheese, meat and salad dressing to pulp mixture and mix well. Spoon pulp mixture into shells, dividing evenly and place on a baking sheet. Bake until heated through, about 15 minutes. Sprinkle with parsley, and salt and pepper to taste. Serves 4. (Really good with a green salad).