Broccoli- And Cheddar-Stuffed Baked Potatoes Recipe

Name: Broccoli- And Cheddar-Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) baking potatoes; 2 cups fresh broccoli flowerets, chopped; 1/2 cup plain low-fat yogurt; 2 teaspoons reduced-calorie margarine; 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese, divided; 3 tablespoons chopped fresh parsley; 1 1/2 teaspoons chopped fresh oregano; 1 1/2 teaspoons chopped fresh basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon paprika

Servings: persons

4 (8-ounce) baking potatoes
2 cups fresh broccoli flowerets, chopped
1/2 cup plain low-fat yogurt
2 teaspoons reduced-calorie margarine
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese, divided
3 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika

1
Scrub potatoes; prick each several times with a fork. Bake at 400u00b0 for 1 hour or until done. Cool slightly.
2
Cook broccoli in boiling water 3 to 5 minutes or until tender; drain well.
3
Cut a 1-inch-wide lengthwise strip from top of each potato; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp, yogurt, and margarine in a medium bowl; mash until smooth. Add broccoli, 1/4 cup plus 2 tablespoons cheese, and next 5 ingredients; stir well. Fill potato shells with broccoli mixture. Place potatoes in an ungreased 9-inch square pan. Bake at 400u00b0 for 25 minutes. Remove from oven, and sprinkle potatoes with remaining 2 tablespoons cheese and paprika. Return to oven, and bake 5additional minutes or until cheese melts.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (8-ounce) baking potatoes, 2 cups fresh broccoli flowerets, chopped, 1/2 cup plain low-fat yogurt, 2 teaspoons reduced-calorie margarine, and more.

Yes, Broccoli- And Cheddar-Stuffed Baked Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli- And Cheddar-Stuffed Baked Potatoes

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