Garden Stuffed Baked Potatoes

Ingredients:

4 russet potatoes

1 tablespoon butter

1 small onion, chopped

1 cup sour cream

1 cup shredded cheddar cheese

1 package (10 ounces) frozen chopped broccoli, thawed, drained

6 slices bacon, fried crisp and crumbled

1 tablespoon cooking oil

2 teaspoons dried parsley

salt & pepper

Directions:

Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; remove from microwave. Place potatoes in heated oven and bake for 15 minutes.

Slice off tops of potatoes lengthwise. Scoop out pulp from top and bottom potato sections, keeping bottom skins intact. Mash pulp and top skins in a medium bowl with sour cream.

Heat a small skillet over medium heat; add butter. Add onion and saute until tender. about 5 minutes. Add onions to potato pulp; stir in cheese, broccoli, and bacon to potato pulp; mix well. Rub the outside of the potato skin shells with cooking oil. This makes the skins crisp and nicely brown. 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.