4 large potatoes
2 tablespoons butter
1 small onion, chopped
150g chopped frozen broccoli, thawed
150ml ranch style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
Salt and pepper, to taste
Preheat oven to 220 degrees C (Gas Mark 8).
Pierce the skin of the potatoes with a fork.
Microwave on HIGH for 12 minutes.
Place partially baked potatoes in the preheated oven and bake for 15 minutes.
Slice off potato tops, then scoop out the bulk of the interior of the potato being careful to leave the potato skins intact.
In a medium bowl, mash the removed potato interior.
Heat a small frying pan over medium heat, stir in butter.
Sauté onions and mushrooms in the frying pan until tender, about 5 minutes.
Combine onions, broccoli and ranch dressing with the mashed potato.
Brush the outside of the potato skins with oil.
Spoon potato mixture into the skins.
Arrange stuffed potatoes on a cookie sheet.
Bake potatoes for 15 minutes in the preheated 220 degrees C (Gas Mark 8) oven, or until heated through.
Season with salt, pepper, and parsley.
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