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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking the potatoes in the microwave makes this dish a snap to prepare. If making ahead, top potatoes with cheese but wait to heat just before serving. Ingredients:
2 medium baking potatoes (about 1 3/4 pounds) |
3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese, divided |
1 1/2 cups broccoli florets, steamed and chopped |
1/3 cup reduced-fat sour cream |
2 tablespoons yogurt-based spread |
1/2 teaspoon salt |
3 center-cut bacon slices, cooked and crumbled |
Directions:
1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/4 cup cheese, and next 5 ingredients. Spoon potato mixture evenly into shells.
3. Top each potato half with 2 tablespoons cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 2 minutes or until thoroughly heated.
4. Young Chefs can:
5. Help combine measured ingredients
6. Top stuffed potatoes with cheese
7. Older Chefs can:
8. Pierce potatoes with a fork
9. Help scoop out potato pulp
10. Help spoon potato mixture into shells
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