Potato Recipes

4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
1 ( 10-ounce ) package
frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

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 small skillet over medium heat; add butter.
Add onion and saute until tender,
about 5 minutes.
Add onion, broccoli, and salad dressing
to potato pulp; mix well.
Brush outside of potato skin shells with oil.
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.

Variation
Dice any leftover meat(s)
to these vegetable-packed potatoes
for a nutritious dinner that includes
all the major food groups.
Add 1-cup Cheddar cheese
to the potato pulp mixture
or top the stuffed potatoes
with cheese before baking.

Make Ahead
Precook potatoes, then cool to room temperature.
Wrap and refrigerate for up to 3 days.
Then just reheat in the microwave for 5 minutes.

Xpress
Rubbing the outside of the potatoes
with oil before baking will
help them absorb more heat
and allows the potatoes to cook more quickly.
It also makes the skins crisp
and nicely brown.