Garden Stuffed Baked Potatoes

I actually got hubby to eat a completely vegetarian meal for lunch today! And, he enjoyed it! I thought for a second he wouldn't miss the meat but afterwards he said "you know, those would be really good with some bacon bits or something..." oh well! Can't hope for too much ;) We had these with a green salad (with all the toppings!) for lunch.
The original recipe called for 1/4 cup of ranch dressing but we don't use that so I subbed 1/8 cup of blue cheese dressing + 1/8 cup of sour cream.
Serves 2 (can easily be doubled or tripled)

Ingredients:
2 russet potatoes
1 tbsp. margarine
1/6 cup onion, chopped
1 cup frozen chopped broccoli, thawed and drained (or 1 cup fresh broccoli, chopped)
1/8 cup blue cheese dressing
1/8 cup sour cream
1/2 tbsp. olive or canola oil salt and pepper
1/2 cup sharp cheddar cheese, shredded


Method:
1. Preheat the oven to 425 degrees. Pierce the potatoes with a fork and microwave them for 10 minutes on HIGH power. After microwaving, transfer them to a cookie sheet and bake for 15 minutes in the oven.

2. While the potatoes bake, heat a small skillet over medium heat. Add the margarine and onion. Saute until tender, about 5 minutes.

3. Slice off the tops of the potatoes and scoop out the pulp carefully (be sure to leave the skins intact). Mash the pulp in a medium bowl. Add the onion, broccoli, and dressing to the potato pulp and mix well.

4. Brush the outsides of the potato skin shells with oil. Carefully spoon the potato and broccoli mixture into the shells. Bake the potatoes for an additional 10-15 minutes until heated through (the tops will be slightly browned). Sprinkle with salt and pepper to taste.


I'm really not sure of the source of this recipe - I found it a long time ago and wrote it on a recipe card without citing the source (oops...)