Broccoli and Cheese Stuffed Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Cooking Light magazine. Easy tasty side dish. I use Bacos to make veggie friendly. Ingredients:
2 baking potatoes |
2 slices bacon |
1 cup broccoli floret |
1 cup presliced mushroom |
1/2 cup chopped onion |
1 teaspoon minced garlic |
1/2 cup fat free sour cream |
2 tablespoons nonfat milk |
1/2 teaspoon pepper |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 450.
2. Pierce potatoes with a fork. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. let stand 5 minutes.
3. While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove from pan, crumble and set aside.
4. Add broccoli, mushrooms, onions and garlic to pan, cook in bacon drippings 7 minutes or until tender, stirring frequently. Remove from heat.
5. Cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, cheese and remaining ingredients. Divide evenly among shells.
6. Bake at 450 for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.
|
|