Baked Potatoes With Broccoli and Sour Cream

Photo: Jonny Valiant; Styling: Sara Quessenberry

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

2. 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.

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

Note:

July 2010