Broccoli- and Cheddar-Stuffed Baked Potatoes

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 15%
  • Fat: 4.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.7g
  • Carbohydrate: 49.6g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 314mg
  • Calcium: 0.0mg


  • 4 (8-ounce) baking potatoes
  • 2 cups fresh broccoli flowerets, chopped
  • 1/2 cup plain low-fat yogurt
  • 2 teaspoons reduced-calorie margarine
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese, divided
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika


  1. Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour or until done. Cool slightly.
  2. Cook broccoli in boiling water 3 to 5 minutes or until tender; drain well.
  3. Cut a 1-inch-wide lengthwise strip from top of each potato; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp, yogurt, and margarine in a medium bowl; mash until smooth. Add broccoli, 1/4 cup plus 2 tablespoons cheese, and next 5 ingredients; stir well. Fill potato shells with broccoli mixture. Place potatoes in an ungreased 9-inch square pan. Bake at 400° for 25 minutes. Remove from oven, and sprinkle potatoes with remaining 2 tablespoons cheese and paprika. Return to oven, and bake 5additional minutes or until cheese melts.
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