4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup ranch style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
Salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
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 skillet over medium heat, stir in butter.