One LARGE onion and FOUR cloves of garlic.....? Oh I knew this couldn't be right, especially when I seem only 2 cups shredded cheese was used. Soooo..... I had to test this myself, and my predictions were right. One large onion is absolutely overkill! Try one small or half of an onion here, LOLOL! More cheese helps, Velveeta is better! Top with crisped bacon pieces and sliced green onion tops..... For an even better taste!
Broccoli-and- Cheese-Stuffed Baked Potatoes
Baked potatoes are ideal side dishes for a crowd. You can prep them early, get them in the oven, then set up a buffet of toppings for guests to choose from. For these broccoli-topped spuds, you may want to offer a bowl of sour cream.
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- Calories: 231
- Fat: 9g
- Saturated fat: 4g
- Protein: 16g
- Carbohydrate: 25g
- Fiber: 9g
- Cholesterol: 17mg
- Sodium: 364mg
- 8 large baking potatoes
- 2 tablespoons olive oil
- 3/4 pound broccoli florets (5 cups)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups grated low-fat Cheddar
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper
- Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
- In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
- Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
- Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
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