Broccoli-Cheese Bakers

Oxmoor House
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.
4 servings (serving size: 1 potato half)


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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


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.


Young Chefs can:

Help combine measured ingredients

Top stuffed potatoes with cheese


Older Chefs can:

Pierce potatoes with a fork

Help scoop out potato pulp

Help spoon potato mixture into shells

Created date

August 2011

Nutritional Information

Calories 289
Caloriesfromfat 0.0 %
Fat 10.6 g
Satfat 5.1 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 12.2 g
Carbohydrate 38.6 g
Fiber 3.1 g
Cholesterol 26.7 mg
Iron 1.8 mg
Sodium 454 mg
Calcium 356 mg