Broccoli Twice Stuffed Potatoes

4 russet potatoes
2 tbsp butter or margarine
1 small onion chopped
1 10 ounce pkg frozen chopped broccoli, thawed and drained
1/2 c. ranch salad dressing
1 tbsp olive or canola oil
salt and pepper to taste

Bake potatoes in foil or on a pan in oven at 400 for one hour. after they are done, allow to cool and then cut them in half and scoop out the pulp from each side keeping skins intact. Mash pulp in bowl. Heat small skillet over medium heat, add butter. Add onion and saute until tender, about 5 mins. Add onions, broccoli, salad dressing to potato pulp and mix well. Sometimes I add some cheddar cheese at this point, but it isn't necessary. Brush outsides of skins with oil and then sprinkle with the cracked pepper and coarse salt. Spoon the pulp mixture into the shells, dividing evenly. Bake potatoes until heated through, about 15 minutes at 425.