Broccoli- and Cheddar-Stuffed Baked Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 (8-ounce) baking potatoes |
2 cups fresh broccoli flowerets, chopped |
1/2 cup plain low-fat yogurt |
2 teaspoons reduced-calorie margarine |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese, divided |
3 tablespoons chopped fresh parsley |
1 1/2 teaspoons chopped fresh oregano |
1 1/2 teaspoons chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon paprika |
Directions:
1. Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour or until done. Cool slightly.
2. Cook broccoli in boiling water 3 to 5 minutes or until tender; drain well.
3. Cut a 1-inch-wide lengthwise strip from top of each potato; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp, yogurt, and margarine in a medium bowl; mash until smooth. Add broccoli, 1/4 cup plus 2 tablespoons cheese, and next 5 ingredients; stir well. Fill potato shells with broccoli mixture. Place potatoes in an ungreased 9-inch square pan. Bake at 400° for 25 minutes. Remove from oven, and sprinkle potatoes with remaining 2 tablespoons cheese and paprika. Return to oven, and bake 5additional minutes or until cheese melts.
|
|