Directions:
- Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
- When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
- In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet.
- Bake at 375° for 10 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.03 Kcal (356 kJ) | ||
| Calories from fat | 40 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 7% | |
|---|---|---|---|
| Cholesterol | 7.85mg | 3% | |
| Sodium | 483.39mg | 20% | |
| Potassium | 111.81mg | 2% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 102.82 Kcal (430 kJ) | ||
| Calories from fat | 48.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 7% | |
|---|---|---|---|
| Cholesterol | 9.49mg | 3% | |
| Sodium | 584.5mg | 20% | |
| Potassium | 135.2mg | 2% | |
| Total Carbs | 5.69g | 2% | |
| Sugars | 4.22g | 14% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 7.96g | 13% | |
| Vitamin C | 14.1mg | 19% | |
| Iron | 0.5mg | 2% | |
| Calcium | 103.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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