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Broccoli-and- Cheese-Stuffed Baked Potatoes

Yield 8 Servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 231
  • fat 9 g
  • satfat 4 g
  • protein 16 g
  • carbohydrate 25 g
  • fiber 9 g
  • cholesterol 17 mg
  • sodium 364 mg

How to Make It

  1. 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.

  2. In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.

  3. Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.

  4. Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.