| | Directions | | Preheat oven to 425°. Microwave pierced potatoes for 12 minutes. Slice off top of potatoes and scoop out pulp, keeping skins intact. Mash pulp in medium bowl. In a skillet over medium heat, cook butter and onion until tender. Mix potato mash, onion mixture, broccoli and salad dressing in bowl. Spoon mixture back into potatoes bake on sheet for 15 min. Salt and pepper to taste. |
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| Ingredients | | - |  | 4 baking potatoes |
| - | | 2 tablespoons butter or butter substitute |
| - | | 1 onion, chopped (small) |
| - | | 10 ounces frozen chopped broccoli, thawed |
| - | | 1/2 cup ranch dressing |
| - | | 1 tablespoon vegetable oil |
| - | | salt and pepper |
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