Recipes:
## Garden Stuffed Baked Potatoes
### INGREDIENTS
4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed, drained
½ cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley, optional
salt and pepper
**SERVES 4**
---
### Make Ahead
Bored with your lunch menu? Precook these potatoes, then cool to room temperature. Wrap and refrigerate for up to 3 days. Then just reheat in the microwave for 5 minutes.
---
### VARIATION
Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4.
---
### 1
Preheat oven to 425°F. 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.
---
### 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.
---
### Make It Quicker
Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly—reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.
---
