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Baked Potatoes With Broccoli and Sour Cream

Photo: Jonny Valiant; Styling: Sara Quessenberry
Prep time 15 mins
Other time 10 mins
Yield Serves 4


  • 4 medium russet potatoes
  • 1 16-ounce package frozen broccoli
  • 2 tablespoons butter
  • Kosher salt and black pepper
  • 1/4 cup sour cream

Nutrition Information

  • calories 300
  • protein 7 g
  • carbohydrate 47 g
  • sugars 2 g
  • fiber 6 g
  • fat 8 g
  • satfat 5 g
  • calcium 68 mg
  • iron 2 mg
  • sodium 284 mg
  • cholesterol 25 mg

How to Make It

  1. Prick the potatoes several times with a fork. Microwave on high until tender and a fork easily slides into the center, 12 to 15 minutes. Transfer the potatoes to a bowl and cover with a plate or foil to keep warm.

    In a medium microwave-proof bowl, combine the broccoli, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Microwave on high for 3 minutes, stir once, then microwave until hot, 3 to 4 minutes more.

    Split the potatoes (be careful of the steam). Top with the broccoli mixture and sour cream and sprinkle with 1/4 teaspoon pepper.