Broccoli-Cheddar Baked Potatoes |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. âItâs great with almost any entree.â TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary. Ingredients:
1 large baking potato |
1/4 cup chopped fresh broccoli |
1/4 cup sliced fresh mushrooms |
1 tablespoon diced pimientos |
1 teaspoon canola oil |
1/4 cup shredded reduced-fat cheddar cheese, divided |
1/4 cup fat-free plain yogurt |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
1/8 teaspoon paprika |
pepper to taste |
Directions:
1. 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.
2. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
3. 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.
4. Bake at 375° for 10 minutes or until cheese is melted. Yield: 2 servings.
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