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Dice any leftover beef, chicken, pork or fish and add to these vegetable-packed potatoes. You'll have an economical, nutritious dinner that includes most of the major food groups.

Garden-Stuffed Baked Potatoes

4 russet potatoes

2 tablespoon butter or margarine

1 small onion, chopped

1 (10-ounce) package frozen chopped broccoli, thawed and drained

1/2 cup ranch salad dressing

1 tablespoon vegetable oil

2 teaspoon dried parsley (optional)

Salt and freshly ground pepper

1. Preheat oven to 425*F (220*C).
2. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes.
3. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
4. Heat a small skillet over medium heat; add butter. Add onion and saute until tender, about 5 minutes. Add the cooked onion, broccoli and salad dressing to potato pulp and mix well.
5. Brush outside of potato skins shells with oil.
6. 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. Serve hot.

Makes 4 servings.