Baked Potatoes With Broccoli and Sour Cream

Photo: Jonny Valiant; Styling: Sara Quessenberry
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Protein: 7g
  • Carbohydrate: 47g
  • Sugars: 2g
  • Fiber: 6g
  • Fat: 8g
  • Saturated fat: 5g
  • Calcium: 68mg
  • Iron: 2mg
  • Sodium: 284mg
  • Cholesterol: 25mg


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


  1. 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.
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