Preheat over to 425 degrees 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.
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.
Brush outside of the potato shells with oil. Spoon potato mixture into sheets, diving evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley, salt and pepper to taste.
Some cooking hints and tricks: Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allow the potato to cook more quickly-reducing cooking time. It also serves to make the skins crisp and nicely browned.
Variation: add one cup of cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking the final time.
Ingredients:
