Garden Stuffed Potatoes

2 large russet potatoes
10 sticks fresh asparagus, chopped in 1/2 inch pieces
1/4 yellow onion, diced
1/4 cup ranch dressing
2 tbs olive oil
1 tbs butter

Heat oven to 425
Pierce potatoes well with a knife
Put in microwave for 12 minutes

Meanwhile saute asparagus and onion in butter

Then place the potatoes in the oven for 15 minutes
Remove from oven and cut a thin slice off the top long ways
Scoop out all pulp and place in a medium bowl keeping skin intact
Rub skin with olive oil
Add sauteed onion and asparagus, ranch, salt & pepper to pulp, mix well
Scoop pulp mixture back into the potato skins
Place in baking dish or cookie sheet
Bake for 15 more minutes

You could substitute asparagus for broccoli
You could also top them with shredded cheddar before baking the second time

BBQ Sauce

In a medium bowl:

Mix equal amounts of ketchup and brown sugar (depending on how much you need, start with one cup each)
1 tsp worchestershire
1 tsp liquid smoke
2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
plenty of salt and pepper

Mix well
Heat in the microwave for about 30-45 seconds

*This is great on grilled chicken tenders