Broccoli-Cheddar Twin Stuffed Potatoes Recipe

Name: Broccoli-Cheddar Twin Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato; ¼ cup chopped fresh broccoli; ¼ cup sliced fresh button mushrooms; 1 tablespoon diced pimento; 1 teaspoon olive oil; ¼ cup shredded low-fat cheddar cheese, divided; ¼ cup plain fat-free yogurt; ¼ teaspoon salt; ⅛ teaspoon garlic powder; ⅛ teaspoon paprika; fresh ground pepper

Servings: persons

1 large baking potato
¼ cup chopped fresh broccoli
¼ cup sliced fresh button mushrooms
1 tablespoon diced pimento
1 teaspoon olive oil
¼ cup shredded low-fat cheddar cheese, divided
¼ cup plain fat-free yogurt
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon paprika
fresh ground pepper

1
Scrub and pierce potato.
2
Bake at 375 for 1 hour until tender.
3
Saute broccoli, mushrooms, and pimiento in small skillet in olive oil, until veggies are tender.
4
When potato is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a thin shell.
5
Mash pulp in small bowl.
6
Add 2 T. cheese, yogurt, salt, and spices; stir in veggie mixture.
7
Spoon into potato shells and sprinkle with remaining cheese.
8
Place on baking sheet and bake at 375 for 10 more minutes, or until cheese is melted.

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* 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: 1 large baking potato, ¼ cup chopped fresh broccoli, ¼ cup sliced fresh button mushrooms, 1 tablespoon diced pimento, and more.

Yes, Broccoli-Cheddar Twin Stuffed 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-Cheddar Twin Stuffed Potatoes

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