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
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