Broccoli-Stuffed Potatoes |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This hearty broccoli-and-cheese potato gets extra flavor from sour cream and fresh dill. Serve it as a side or as a light lunch by itself. To speed up prep, start with a microwaved potato, suggests Fran Scott of Birmingham, Michigan. Ingredients:
4 medium baking potatoes (8 ounces each) |
2 cups fresh broccoli florets |
1/2 cup chopped onion |
2 tablespoons reduced-fat butter |
1/3 cup fat-free milk |
1/3 cup reduced-fat sour cream |
2 tablespoons snipped fresh dill |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving a thin shell.
2. In a small skillet, saute broccoli and onion in butter for 5 minutes or until tender. In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture.
3. Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through. Yield: 4 servings.
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