Garden Stuffed Baked Potatoes

INGREDIENTS

4 russet potatoes

2 Tbsp butter

1 small onion, chopped

1 package frozen chopped broccoli, thawed and drained

½ cup ranch salad dressing

¾ cup mozzarella cheese

1 Tbsp vegetable oil

2 tsp dried parsley

Salt and pepper

DIRECTIONS

-Preheat oven to 425 degrees.  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 sauté until tender, about 5 minutes. 

-Add onion, broccoli, salad dressing and cheese to potato pulp; mix well.

-Brush outside of potato skin shells with oil.  (This helps them absorb more heat and allows the potatoes to cook more quickly reducing the cooking time by a few minutes.    It also makes the skins crisp and nicely brown).

-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.

-Jade Jones